Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
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Jan 17, 2013
About this article
Published Online: Jan 17, 2013
Page range: 403 - 409
DOI: https://doi.org/10.2478/v10213-012-0071-8
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Wyrwisz, Jarosław
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Półtorak, Andrzej
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Zalewska, Magdalena
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Zaremba, Robert
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Wierzbicka, Agnieszka
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland