Open AccessEFFECT OF SELECTED PARAMETERS OF RAW MATERIAL ON BROWNING INDEX AND TEXTURE OF MODEL PRODUCT OF ROASTED MINCEMEAT
Author(s) -
E. Biller
Publication year - 2013
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/2013/86/043-058
Subject(s) - browning , texture (cosmology) , index (typography) , product (mathematics) , food science , raw material , mathematics , computer science , chemistry , artificial intelligence , geometry , organic chemistry , world wide web , image (mathematics)