Textural properties of chicken breast treated by different means

Authors

  • Jozef Čurlej Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 01 Nitra
  • Eva Čurlejová University Hospital Olomouc, Department of Traumatology, I. P. Pavlova 6, 779 00 Olomouc,
  • Peter Zajác Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 01 Nitra
  • Jozef Čapla Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 01 Nitra

DOI:

https://doi.org/10.5219/313

Keywords:

chicken breast, texture, HDP/WBV set, firmness, work of shear

Abstract

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2013-11-17

How to Cite

Čurlej, J. ., Čurlejová, E. ., Zajác, P. ., & Čapla, J. . (2013). Textural properties of chicken breast treated by different means. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 197–201. https://doi.org/10.5219/313

Issue

Vol. 7 No. 1 (2013): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 3 4 5 > >>