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机译:用快速冷却和较早去骨的半膜M.火腿制成的熟火腿的感官,物理和化学特征
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
Technical school "Pavle Savic," Sajkaska 34,21000 Novi Sad, Serbia;
Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1,21000 Novi Sad, Serbia;
Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1,21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
Faculty of Technology, University of Novi Sad, Bulevar cam Lazara 1,21000 Novi Sad, Serbia;
rapid chilling; earlier deboning; M. semimembranosus; cooked ham;
机译:空气冷却对开始冷却四小时后去骨的熟肉鸡胸肉感官描述特征的影响
机译:屠体快速冷冻和去骨时间对猪肉半膜肌肉减肥和技术质量的影响
机译:煮熟的火腿中的变形区域。熟火腿中变形区域的化学和物理特征。
机译:厨师和寒意 - 快速冷却食物“原位”
机译:快速水合水热熟豆浆制得的大豆酸奶和冷冻大豆酸奶的感官和化学特性。
机译:感官和快速仪器方法作为熟火腿质量控制的综合工具
机译:淀粉和角叉菜胶对火鸡火腿理化特性的影响评价淀粉和角叉菜胶对火鸡火腿理化特性的影响评价