Textural properties of chicken breast treated by different means

  • 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

References

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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
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