Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds
Authors
Małgorzata Moczkowska
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
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:
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© 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.