Cooking of meat/Processes in meat
2002
Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Process of thermal treatment of meat and the main influences on changes in meat during cooking were described. During heating in meat take place chemical changes on muscle and conective tissue proteins, lipids, carbohydrates, vitamins and minerals; physical changes like cooking weight loss, volume loss and shange of shape. Sensory quality of meat in relation of final core temperature, nutritive value and health quality (safety) of thermaly prepared meat is described.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Ljubljana