Prohlížení dle předmětu "CIELAB"

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    • Aging of beef rumpsteak on sensory quality, color appereance and texture properties 

      Šulcerová, Hana; Sýkora, Vladimír; Nedomová, Šárka; Mihok, Michal (Zdruzenie HACCP Consulting, 2017)
      The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there ...