Longissimus lumborum quality of Limousin suckler beef in relation to age and postmortem vacuum ageing

Categoria dell'articolo: Quality and safety of animal origin products

Pubblicato online: 29 lug 2015

Pagine: 785 - 798

Ricevuto: 06 nov 2014

Accettato: 03 feb 2015

DOI: https://doi.org/10.1515/aoas-2015-0019

Parole chiave

suckler beef, veal, nutritional quality, inherent properties, vacuum ageing

© by Mariusz Florek

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.