Zobrazeno 1 - 2
of 2
pro vyhledávání: '"smanjenje površine"'
Autor:
Mateja Pećina, Ivica Kos, Hrvoje Maturanec, Goran Kiš, Dalibor Bedeković, Ivan Vnučec, Milna Tudor Kalit, Iva Dolenčić Špehar, Darija Bendelja Ljoljić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 25.
Issue 1.
Volume 25.
Issue 1.
The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8e20998b33e86b7c0f7c028793ecb2d
https://hrcak.srce.hr/file/428164
https://hrcak.srce.hr/file/428164
Autor:
Pećina, Mateja, Maturanec Hrvoje, Bendelja Ljoljić, Darija, Dolenčić Špehar, Iva, Bedeković, Dalibor, Kiš, Goran, Tudor Kalit, Milna, Vnučec, Ivan, Kos, Ivica
Dry ageing is mainly used to improve the tenderness and flavour of the meat. It is normally used as a whole carcass ageing for the production of costly cuts where the neck portion is considered a by-product. Therefore, the aim of this study was to de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2393882c3769ef7d59c8ea1a5db12e84
https://www.bib.irb.hr/1255870
https://www.bib.irb.hr/1255870
