Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds Cover

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Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds

Journal of Veterinary Research

Volume 59 (2015): Issue 3 (September 2015)

By: Małgorzata Moczkowska, Andrzej Półtorak and Agnieszka Wierzbicka

Open Access

|Sep 2015

Authors

Małgorzata Moczkowska

malgorzata_moczkowska@sggw.pl

Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

Andrzej Półtorak

Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

Agnieszka Wierzbicka

Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

DOI: https://doi.org/10.1515/bvip-2015-0054 | Journal eISSN: 2450-8608

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Language: English

Page range: 361 - 367

Submitted on: May 5, 2015

Accepted on: Sep 7, 2015

Published on: Sep 30, 2015

Published by: National Veterinary Research Institute in Pulawy

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

electrophoresis

Related subjects:

Molecular biology,

Microbiology and virology,

Life sciences, other,

Veterinary medicine

© 2015 Małgorzata Moczkowska, Andrzej Półtorak, Agnieszka Wierzbicka, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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