Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
, , , oraz
17 sty 2013
O artykule
Data publikacji: 17 sty 2013
Zakres stron: 403 - 409
DOI: https://doi.org/10.2478/v10213-012-0071-8
Słowa kluczowe
This content is open access.
Wyrwisz, Jarosław
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Półtorak, Andrzej
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Zalewska, Magdalena
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Zaremba, Robert
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Wierzbicka, Agnieszka
Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGWWarsaw, Poland