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

Catégorie d'article: Quality and Safety of Animal Origin Products

Publié en ligne: 06 mai 2016

Pages: 601 - 609

Reçu: 01 juin 2015

Accepté: 07 déc. 2015

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

Mots clés

lamb, texture, tenderness, ageing

© by Mariusz Florek

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