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

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

Annals of Animal Science
Volume 16 (2016): Issue 2 (April 2016)
By: Mariusz Florek,  Andrzej Junkuszew,  Wiktor Bojar,  Piotr Skałecki,  Monika Greguła-Kania,  Anna Litwińczuk and  Tomasz M. Gruszecki  
Open Access
|May 2016

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DOI: https://doi.org/10.1515/aoas-2015-0084 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 601 - 609
Submitted on: Jun 1, 2015
|
Accepted on: Dec 7, 2015
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Published on: May 6, 2016
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
lamb,
texture,
tenderness,
ageing
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2016 Mariusz Florek, Andrzej Junkuszew, Wiktor Bojar, Piotr Skałecki, Monika Greguła-Kania, Anna Litwińczuk, Tomasz M. Gruszecki, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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