HIGHLIGHTS
- who: Mirosu0142awa Krzywdziu0144ska-Bartkowiak from the DepartmentPoznau0144 University have published the research: The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products, in the Journal: Scientific Reports Scientific Reports of 29/Nov/2021
- what: The aim of the study was to determine the influence of the rotational speed of the cutter knives and bowl on the structure of finely comminuted meat batters and processed meat products by means of histochemical methods and computer analysis of the microscope image.
SUMMARY
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