Author:
Kaliniak-Dziura Agnieszka,Domaradzki Piotr,Kowalczyk Marek,Florek Mariusz,Skałecki Piotr,Kędzierska-Matysek Monika,Stanek Piotr,Dmoch Małgorzata,Grenda Tomasz,Kowalczuk-Vasilev Edyta
Funder
Ministerstwo Edukacji i Nauki
Reference85 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003
2. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Science,2010
3. Meat Color Measurement Guidelines;AMSA (American Meat Science Association),2012
4. Official methods of analysis of the AOAC international;AOAC,2012
5. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献