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Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling

Magdalena Zalewska

Magdalena Zalewska

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
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Zalewska, Magdalena
, 
Andrzej Półtorak

Andrzej Półtorak

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
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Półtorak, Andrzej
, 
Jarosław Wyrwisz

Jarosław Wyrwisz

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
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Wyrwisz, Jarosław
, 
Robert Zaremba

Robert Zaremba

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
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Zaremba, Robert
, 
Małgorzata Moczkowska

Małgorzata Moczkowska

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
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Moczkowska, Małgorzata
 et 
Agnieszka Wierzbicka

Agnieszka Wierzbicka

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW)Warsaw, Poland
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Wierzbicka, Agnieszka
  
17 janv. 2013
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Publié en ligne: 17 janv. 2013
Pages: 573 - 577
DOI: https://doi.org/10.2478/v10213-012-0101-6
Mots clés
This content is open access.
Langue:
Anglais
Périodicité:
4 fois par an
Sujets de la revue:
Sciences de la vie, Biologie moléculaire, Microbiologie et virologie, Sciences de la vie, autres, Médecine, Médecine vétérinaire
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