Dynamics of ageing processes in different beef muscles | Dinamika procesov zorenja v razlicnih misicah goved
2011
Lebaric, M., Ljubljana Univ. (Slovenia). Biotechnical Fac., Dept. of Food Science and Technology | Polak, T. | Zlender, B. | Gasperlin, L.
The purpose of the study was to investigate the dynamics of ageing processes in different beef muscles at temperature of 1 °C during 28-day period and its effect on chemical (nonprotein nitrogen (NPN) and connective tissue) and instrumental parameters (Warner-Bratzler (WB) share force of roasted muscles), as well as sensory parameters, such as colour of raw, tenderness, juiciness, smell and flavou
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل University of Ljubljana