Temperaturowe wlasciwosci farszow miesnych badane technika NMR

• Autorzy: Baranowska H M

Warianty tytułu

EN

Temperature properties of meat batters examined with the assistance of NMR technique

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

farsze miesne; tluszcze roslinne; tluszcze zwierzece; obrobka termiczna; tluszcz; woda; dynamika molekularna; metody badan; spektroskopia magnetycznego rezonansu jadrowego

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2010
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.npt.up-poznan.net/tom4/zeszyt2/art_13.pdf

Twórcy

autor

Baranowska H M

• Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 38/42, 60-627 Poznan

Bibliografia

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