Open AccessEFFECT OF DEEP-FREEZE STORAGE TIME AND THAWING METHOD ON PROFILE OF FATTY ACIDS IN INTRAMUSCULAR FAT OF RABBIT MEAT
Author(s) -
Iwona Chwastowska-Siwiecka,
Joanna Kaliniewicz,
J. Kondratowicz,
Natalia Skiepko
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/95/122-135
Subject(s) - rabbit (cipher) , intramuscular fat , food science , chemistry , biochemistry , computer science , computer security