Zmiany lepkosci oraz wyroznikow barwy musztardy w czasie przechowywania

• Autorzy: Kotiuk E , Sawicka B. , Karwowska M.

Warianty tytułu

EN

Changes of viscosity and colour parameters of mustard during storage

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

musztarda; przechowywanie; musztarda delikatesowa; musztarda kremska; musztarda ostra; zmiany przechowalnicze; barwa; zmiany barwy; system CIELAB; lepkosc dynamiczna

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2010
• Tom: 04
• Numer: 3
• Opis fizyczny: http://www.npt.up-poznan.net/pub/art_4_40.pdf

Twórcy

autor

Kotiuk E

• ul.Debowa 3, 21-200 Parczew

autor

Sawicka B.

autor

Karwowska M.

Bibliografia

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• Borusewicz G.H., Yu H., 1996. Back extrusion method for determining properties of mustard slurry. J. Food Eng. 27: 259-265.
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• Sawicka B., Kotiuk E., 2006. Evaluation of health safety of mustards in the aspect of obligatory norms. Acta Sci. Pol. Technol. Alim. 5, 2: 165-177.
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