Rheometry of coarsely minced meat

• Published in: Potravinarske Vedy - UVTIZ (Czechoslovakia) Vol. 7; no. 2
• Main Authors: Pipek, P, Sinevic, V, Votavova, L. (Vysoka Skola Chemickotechnologicka, Prague (Czechoslovakia))
• Format: Publication
• Language: Czech
• Published: 01.06.1989
• Subjects: BEEF; BRINING; CARNE DE CERDO; CARNE DE RES; CARNE PICADA; CHECOSLOVAQUIA; CZECHOSLOVAKIA; EQUIPEMENT; EQUIPO; MELANGE; METHODE; METHODS; METODOS; MEZCLADO; MINCED MEAT; MIXING; MODELE; MODELOS; PORK; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; RHEOLOGICAL PROPERTIES; SALAGE; SALAZON; TCHECOSLOVAQUIE; VIANDE DE BOEUF; VIANDE DE PORC; VIANDE HACHEE