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Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds


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Małgorzata Moczkowska
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Andrzej Półtorak
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Agnieszka Wierzbicka
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
eISSN:
2300-3235
Idioma:
Inglés
Calendario de la edición:
4 veces al año
Temas de la revista:
Life Sciences, Molecular Biology, Microbiology and Virology, other, Medicine, Veterinary Medicine