The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat-Reference-Cited by-同舟云学术

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

Published:2011 Issue:2 Volume:17 Page:139-148
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

KARPIŃSKA-TYMOSZCZYK Mirosława,DANOWSKA-OZIEWICZ Marzena,BOROWSKI Jerzy,BIAŁOBRZEWSKI Ireneusz

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

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4. Borowski, J. and Karpińska, M. (1995a). Wpływ różnych metod obróbki cieplnej na jakość mięsa indyczego. Acta Acad. Agric. Tech. Ols., Technol. Aliment., 27, 97-106.

5. Borowski, J. and Karpińska, M. (1995b). Zmiany wybranych wyróżników jakości w czasie przygotowywania oraz przechowywania potraw z mięsa indyczego. Acta Acad. Agric. Tech. Ols., Technol. Aliment., 28, 99-106.

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