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| Issue | Title | |
| Vol 6, No 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Abstract PDF (Eng) similar documents |
| D. Da, C. Li | ||
| "... ) or plane induction cooking (2000 W, traditional) for 60 min, 90 min, 120 min or 150 min. Then texture ..." | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) similar documents |
| O. A. Kudryashova, L. S. Kudryashov | ||
| "... color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till ..." | ||
| Vol 6, No 2 (2021) | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder | Abstract PDF (Eng) similar documents |
| S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic | ||
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