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

Categoria dell'articolo: Quality and Safety of Animal Origin Products

Pubblicato online: 06 mag 2016

Pagine: 601 - 609

Ricevuto: 01 giu 2015

Accettato: 07 dic 2015

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

Parole chiave

lamb, texture, tenderness, ageing

© by Mariusz Florek

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