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Changes of rheological properties in meat in dependence on comminution degree and external conditions

1991

Pipek, P. | Sinevic, V. (Vysoka Skola Chemickotechnologicka, Prague (CSFR))

AGROVOC Keywords
beef carne de cerdo carne de res comminution corps gras desmenuzamiento fats fragmentation grasas grosseur des particules mezclado mixing particle size pork temperatura temperature viande bovine viande porcine
Bibliographic information
Potravinarske Vedy - UVTIZ (CSFR)
Volume 9 Issue 1 ISSN 0232-0568
Pagination
pp. 33-44
Other Subjects
Propiedades reologicas/ salazon; Rheological properties/ brining; Propriete rheologique/ salage; Tamano de la particula; Melange
Language
Czech
Note
14 graphs; 11 ref. Summaries (Cs, De, En, Ru)
Type
Summary
1991-08-15
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