JHED | Volume 6 | FQS (2) - Heat treatment influence on rheological properties of pork meat.

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HEAT TRETMENT INFLUENCE ON RHEOLOGICAL PROPERTIES OF PORK MEAT

Radoslav D. Grujić, Dragan P. Vujadinović*, Vladimir M. Tomović

Key words: Meat rheology, Pork meat, Heat processing of meat.

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VOLUME 6 | Food Quality and Safety (2)

Radoslav D. Grujić, Dragan P. Vujadinović, Vladimir M. Tomović (2014).
Heat tretment influence on rheological properties of pork meat.

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Radoslav D. Grujić, Dragan P. Vujadinović*, Vladimir M. Tomović

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