Prohlížení dle předmětu "Color"
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Aging of beef rumpsteak on sensory quality, color appereance and texture properties
(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 ... -
Impact of Added Colored Wheat Bran on Bread Quality
(Mendelova univerzita v Brně, 2017)The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and ...