Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling
By: Magdalena Zalewska, Andrzej Półtorak, Jarosław Wyrwisz, Robert Zaremba, Małgorzata Moczkowska and Agnieszka Wierzbicka
Open Access
|Jan 2013Authors
Magdalena Zalewska
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
Andrzej Półtorak
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
Jarosław Wyrwisz
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
Robert Zaremba
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
Małgorzata Moczkowska
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
Agnieszka Wierzbicka
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, Poland
DOI: https://doi.org/10.2478/v10213-012-0101-6 | Journal eISSN: 2450-8608
Language: English
Page range: 573 - 577
Published on: Jan 17, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2013 Magdalena Zalewska, Andrzej Półtorak, Jarosław Wyrwisz, Robert Zaremba, Małgorzata Moczkowska, Agnieszka Wierzbicka, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.