Open AccessEFFECT OF THERMAL PROCESSING IN STEAM ENVIRONMENT ON TEXTURE, JUICINESS, AND COLLAGEN SOLUBILITY IN BEEF TOP BLADE MUSCLE
Author(s) -
Ewa Dąbrowska,
Monika ModzelewskaKapituła,
Aleksandra Kwiatkowska,
B. Jankowska,
M. Cierach
Publication year - 2010
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2010/73/209-218
Subject(s) - blade (archaeology) , texture (cosmology) , solubility , food science , materials science , chemistry , mechanical engineering , engineering , computer science , artificial intelligence , organic chemistry , image (mathematics)