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

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

Open Access
|Sep 2015

References

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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

© 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.