The influence of electrical stimulation and kind of muscle on selected parameters of beef pastrami texture

• Autorzy: Zywica R. , Banach J. K.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

electrical stimulation; muscle; meat parameter; beef; food texture; pastrami product

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2005
• Numer: 2
• Opis fizyczny: p.223-226,ref.

Twórcy

autor

Zywica R.

• Department of Process Engineering and Devices and Energy Management, University of Warmia and Mazury in Olsztyn, pl.Cieszynski 1, 10-957 Olsztyn, Poland

autor

Banach J. K.

• Department of Process Engineering and Devices and Energy Management, University of Warmia and Mazury in Olsztyn, pl.Cieszynski 1, 10-957 Olsztyn, Poland