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Journal of Veterinary Research
Volume 56 (2012): Numero 3 (September 2012)
Accesso libero
Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
Jarosław Wyrwisz
Jarosław Wyrwisz
,
Andrzej Półtorak
Andrzej Półtorak
,
Magdalena Zalewska
Magdalena Zalewska
,
Robert Zaremba
Robert Zaremba
e
Agnieszka Wierzbicka
Agnieszka Wierzbicka
| 17 gen 2013
Journal of Veterinary Research
Volume 56 (2012): Numero 3 (September 2012)
INFORMAZIONI SU QUESTO ARTICOLO
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Cita
CONDIVIDI
Pubblicato online:
17 gen 2013
Pagine:
403 - 409
DOI:
https://doi.org/10.2478/v10213-012-0071-8
Parole chiave
beef
,
pH
,
basic composition
,
tenderness
,
drip loss
This content is open access.
Jarosław Wyrwisz
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW
Warsaw, Poland
Andrzej Półtorak
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW
Warsaw, Poland
Magdalena Zalewska
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW
Warsaw, Poland
Robert Zaremba
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW
Warsaw, Poland
Agnieszka Wierzbicka
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW
Warsaw, Poland