Influence of post-mortem muscle glycogen content on the quality of beef during aging

Data publikacji: 23 wrz 2016

Zakres stron: 301 - 307

Otrzymano: 20 mar 2016

Przyjęty: 02 wrz 2016

DOI: https://doi.org/10.1515/jvetres-2016-0046

Słowa kluczowe

beef, glycogen, lactic acid, pH, shear force

© 2016 Anna Onopiuk et al., published by De Gruyter Open

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