Effects of pelvic suspension of beef carcasses and wet aging time of cuts on eating quality and sensory scores of 14 muscles
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26 juil. 2023
À propos de cet article
Publié en ligne: 26 juil. 2023
Pages: 153 - 164
Accepté: 26 mai 2023
DOI: https://doi.org/10.2478/aspr-2023-0005
Mots clés
© 2023 Grzegorz Pogorzelski et al., published by Sciendo
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Pogorzelski, Grzegorz
Institute of Genetics and Animal Biotechnology of the Polish Academy of SciencesMagdalenka, Poland
Pogorzelska, Ewelina
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW)Warsaw, Poland
Wierzbicka, Agnieszka
Institute of Genetics and Animal Biotechnology of the Polish Academy of SciencesMagdalenka, Poland