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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

Efecto de métodos de tratamiento térmico seleccionados sobre los parámetros de composición química, color y textura del músculo dorsal largo (longissimus dorsi) de los jabalíes

Paulina Duma-KocanDepartment of Processing and Agricultural Commodities, University of Rzeszow, Rzeszow, Poland
,
Marian GilDepartment of Processing and Agricultural Commodities, University of Rzeszow, Rzeszow, Poland
,
Renata StanisławczykDepartment of Processing and Agricultural Commodities, University of Rzeszow, Rzeszow, Poland
&
Mariusz RudyDepartment of Processing and Agricultural Commodities, University of Rzeszow, Rzeszow, PolandCorrespondence[email protected]
Pages 472-478 | Received 17 Nov 2018, Accepted 30 Mar 2019, Published online: 01 Jul 2019

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