Changes of some quality indices of turkey meat dishes during preparation and storage
1995
Borowski, J. | Karpinska, M. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Zywienia Czlowieka)
It was shown that different processing methods applied before refrigeration, as well as the storage time, affect quantity and quality changes in meat dishes
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Библиографическая информация
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum (Poland)
Выпуск
28
ISSN
0860-2859
Нумерация страниц
pp. 99-107
Другие темы
Produit carne; Refrigeracion; Aptitud para la conservacion; Cuisson microondes; Aptitude a la conservation; Musculos
Язык
польский
Примечание
Summaries (En, Pl)
3 fig., 1 table; 10 ref.
Тип
Summary
1997-08-15
AGRIS AP
Поставщик данных
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