Influence of proteolytic and lipolytic e
β
Gudaszewski, T. ;LesiΓ³w, T.
π
Article
π
1990
π
John Wiley and Sons
π
English
β 439 KB
Significant correlations between all corresponding rheological parameters for raw meat cured with participation of the enzymatic preparation and raw meat after heat treatment were found. Therefore rheological properties of heated meat can be predicted according to the rheological properties of raw m