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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
Open Access
Chemical Characteristics of Limousine Beef Depending on Finishing Diets and Muscle Type of Meat
Konrad Wiśniewski
Konrad Wiśniewski
,
Barbara Wróbel
Barbara Wróbel
,
Jerzy Barszczewski
Jerzy Barszczewski
,
Tomasz Sakowski
Tomasz Sakowski
and
Beata Kuczyńska
Beata Kuczyńska
| Jun 28, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
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Published Online:
Jun 28, 2021
Page range:
143 - 154
Received:
Apr 16, 2021
Accepted:
Jun 10, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0014
Keywords
moisture
,
protein
,
collagen
,
fat
,
ash
,
© 2021 Konrad Wiśniewski et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.