Effect of pressure and sample weight on free water content in beef estimated according to Grau-Hamm method using computer image analysis

• Autorzy: Modzelewska-Kapitula M. , Cierach M.

Warianty tytułu

PL

Wpływ wielkości nacisku i masy próbki na wynik oznaczania zawartości wody wolnej w wołowinie metodą Graua-Hamma z użyciem komputerowej analizy obrazu

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

free water; beef; computer image analysis; Grau-Hamm method; statistical analysis; pressure effect

• 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

Modzelewska-Kapitula M.

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

autor

Cierach M.

• Chair of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Bibliografia

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