Comparison of texture, cooking losses and degree of shrinkage of grilled steaks from bovine longissimus dorsi and semitendinosus muscles

• Autorzy: Modzelewska-Kapitula M. , Wroblewski P.

Warianty tytułu

PL

Porównanie tekstury, ubytków cieplnych i stopnia kurczliwości grillowanych steków wołowych z mięśni longissimus dorsi i semitendinosus

• Języki publikacji: EN

Abstrakty

EN

PL

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2014
• Tom: 08
• Numer: 2
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_8_20.pdf

Twórcy

autor

Modzelewska-Kapitula M.

• Department of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Cieszynski 1 Sq., 10-718 Olsztyn, Poland

autor

Wroblewski P.

• Department of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Cieszynski 1 Sq., 10-718 Olsztyn, Poland

Bibliografia

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Uwagi

PL

Rekord w opracowaniu.