- Tytuł:
- Comparative quality evaluation of finely comminuted sausages produced with the addition of protein preparation at different degree of rehydration
- Autorzy:
-
Dolata W.
Piotrowska E. - Tematy:
-
protein preparation
rheological property
digital image analysis
meat colour
meat processing industry
technological value
quality
chicken meat
sausage - Pokaż więcej
- Dostawca treści:
- AGRO