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    Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents

    Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents by Tamás Csurka, Karina Ilona Hidas, Anikó Boros, Bertold Botond Belák, István Márk Hajnal, Klára Pásztor-Huszár, László Ferenc Friedrich, Géza Hitka, Adrienn Varga-Tóth

    Published 2025-03-01
    Subjects: “…effects of crusting…”
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