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EFFECT OF TREATMENT ON THE TEXTURE OF COOKED SQUID MEAT.

[In Polish. / En polonais.]

Author(s) : KOLODZIEJSKA I., SZYSZKO H., SIKORSKI Z.

Type of article: Article

Summary

EFFECT OF RAW MATERIAL PACKAGING, COOKING AND REFREEZING ON SQUID TEXTURE. RESULTS CHARACTERIZING TOUGHNESS, JUICINESS AND THE ASPECT OF SQUID TEXTURE.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1989-0633
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 42 - n. 2
  • Publication date: 1988/02
  • Document available for consultation in the library of the IIR headquarters only.

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