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CyTA - Journal of Food Volume 12, 2014 - Issue 1
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Articles

Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

Efecto de maduración en la composición química, la microestructura, la solubilidad de colágeno, la fuerza de corte, los parámetros de textura y la evaluación sensorial: un estudio de caso de kumpia wieprzowa

E. WęsierskaDepartment of Animal Product Technology, University of Agriculture in Krakow, Kraków, Poland, 122 Balicka St., PL30-149Correspondence[email protected]
,
T. SzmańkoDepartment of Animal Products Technology and Quality Management, University of Environmental and Life Science, Wrocław, Poland, 37/41 Chełmońskiego St., PL51-630
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K. KrzysztoforskiDepartment of Animal Product Technology, University of Agriculture in Krakow, Kraków, Poland, 122 Balicka St., PL30-149
Pages 80-84 | Received 07 Jan 2013, Accepted 19 Apr 2013, Published online: 04 Jul 2013

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