Technological characteristics of meat - viscosity

Bachelor thesis Czech RESTRICTED
DIBĎÁK, Tomáš;
  • Subject: meat; maso; viscosity; technological characteristics; vaznost; technologické vlastnosti
    mesheuropmc: food and beverages

This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical c... View more
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