Changes in pork muscles structure parameters in the course of curing and pasteurisation

• Autorzy: Gajewska-Szczerbal H. , Krzywdzinska-Bartkowiak M. , Jarmolowska-Jurczyszyn D.

Warianty tytułu

PL

Zmiany parametrów struktury mięsa wieprzowego podczas peklowania i pasteryzacji

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

pork muscle; muscle structure; semimembranosus muscle; structural parameter; curing; plasticization; pasteurization; computer image analysis

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2009
• Tom: 03
• Numer: 4
• Opis fizyczny: http://www.npt.up-poznan.net

Twórcy

autor

Gajewska-Szczerbal H.

• Institute of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland

autor

Krzywdzinska-Bartkowiak M.

• Institute of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland

autor

Jarmolowska-Jurczyszyn D.

• Chair and Section of Clinical Pathomorphology, Poznan University of Medical Sciences, Poznan, Poland

Bibliografia

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