Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling
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17. Jan. 2013
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Online veröffentlicht: 17. Jan. 2013
Seitenbereich: 573 - 577
DOI: https://doi.org/10.2478/v10213-012-0101-6
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Zalewska, Magdalena
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
Półtorak, Andrzej
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
Wyrwisz, Jarosław
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
Zaremba, Robert
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
Moczkowska, Małgorzata
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
Wierzbicka, Agnieszka
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland