The Effect of Different Level of Air Steam Saturation...

Food Science and Technology Research 2011 Vol. 17; Iss. 2

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

KARPIŃSKA-TYMOSZCZYK, Mirosława, DANOWSKA-OZIEWICZ, Marzena, BOROWSKI, Jerzy, BIAŁOBRZEWSKI, Ireneusz
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Volume:
17
Year:
2011
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.17.139
File:
PDF, 239 KB
english, 2011
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