The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2045-2322
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products ; volume:12 ; number:1 ; day:15 ; month:9 ; year:2022 ; pages:1-10 ; date:12.2022
Scientific reports ; 12, Heft 1 (15.9.2022), 1-10, 12.2022
- Urheber
-
Krzywdzińska-Bartkowiak, Mirosława
Piątek, Michał
Kowalski, Ryszard
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41598-022-19566-x
- URN
-
urn:nbn:de:101:1-2022120221054408959948
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:28 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Krzywdzińska-Bartkowiak, Mirosława
- Piątek, Michał
- Kowalski, Ryszard
- SpringerLink (Online service)
Ähnliche Objekte (12)
The pornography of meat
The Political Economy of Meat
The Various Modes Of Preparing Meat
The Changing Patterns of Meat Distribution
The Puzzle of Lab-Grown Meat
The food balance dynamics of the poultry meat
The raw meat system
Crafted meat : the new meat culture: craft and recipes
Crafted meat : the new meat culture: craft and recipes
Chapter III. Meat: The Processes Of Cookery
An economic model of the meat paradox
Consumption Corridors and the Case of Meat
The pornography of meat
The Political Economy of Meat
The Various Modes Of Preparing Meat
The Changing Patterns of Meat Distribution
The Puzzle of Lab-Grown Meat
The food balance dynamics of the poultry meat
The raw meat system
Crafted meat : the new meat culture: craft and recipes
Crafted meat : the new meat culture: craft and recipes
Chapter III. Meat: The Processes Of Cookery
An economic model of the meat paradox
Consumption Corridors and the Case of Meat
The pornography of meat
The Political Economy of Meat
The Various Modes Of Preparing Meat
The Changing Patterns of Meat Distribution
The Puzzle of Lab-Grown Meat
The food balance dynamics of the poultry meat
The raw meat system
Crafted meat : the new meat culture: craft and recipes
Crafted meat : the new meat culture: craft and recipes
Chapter III. Meat: The Processes Of Cookery
An economic model of the meat paradox