Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology > 2002 > 5 > 2
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journal ISSN : | 1505-0297 |
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Bibliography
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Bourne M., 1978. Texture profile analysis. Food Technol., 32, 6, 62.
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Dolata W., Piotrowska E., Krzywdzińska M., Modrzejewski R., Włodarczak R., 1998. Wpływ dodatku osocza krwi bydlęcej na jakość farszów i kiełbas drobnorozdrobnionych [Influence of addition of bovine blood plasma preparation on quality of batters and finely comminuted sausages] Proc. of 29th Research Session KTChŻ PAN. Olsztyn. Abstracts, 454-455 [in Polish].
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Dolata W., Mróz J., Pipek P., 1999. Technologicke vlastnosti zivocisne bilkoviny firmy VEOS w masne vyrobe [Technological properties of animal protein preparations of VEOS used in meat products] Maso, 2, 45-47 [in Czech].