Effect of ageing method, ageing period, cooking method and sample thickneá on beef textural characteristics

Effect of ageing method, ageing period, cooking method and sample thickneá on beef textural characteristics

(Es, En)

Bibliographic Details
Main Author: Panea, B.=700 1 Sañudo, C.
Other Authors: Olleta, J.L., Civit, D.
Format: Book
Language:Spanish
Subjects:
PROPIEDADES REOLOGICAS
TEXTURA
CALIDAD
CARNE DE RES
PRENSADO
ESPAÑA
ANALISIS INSTRUMENTAL
COMPRESION WARNER-BRATZLER
Description
Summary:(Es, En)
Item Description:Ilus., 29 ref.
ISBN:IáN 1695-971X

Similar Items