21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

Categoría del artículo: Quality and Safety of Animal Origin Products

Publicado en línea: 06 may 2016

Páginas: 601 - 609

Recibido: 01 jun 2015

Aceptado: 07 dic 2015

DOI: https://doi.org/10.1515/aoas-2015-0084

Palabras clave

lamb, texture, tenderness, ageing

© by Mariusz Florek

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.