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The properties of fermented beef products ripened as entire primal cuts of m. semitendinosus, m. semimembranosus and mm. psoas major and minor Cover

The properties of fermented beef products ripened as entire primal cuts of m. semitendinosus, m. semimembranosus and mm. psoas major and minor

Annals of Animal Science
Volume 14 (2014): Issue 1 (January 2014)
By: Ewelina Węsierska,  Marek Szołtysik and  Władysław Migdał  
Open Access
|Feb 2014

Authors

Ewelina Węsierska

e.wesierska@ur.krakow.pl

Marek Szołtysik

Władysław Migdał

DOI: https://doi.org/10.2478/aoas-2013-0080 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 197 - 212
Published on: Feb 13, 2014
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
beef,
microflora,
ripening,
volatile compounds
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2014 Ewelina Węsierska, Marek Szołtysik, Władysław Migdał, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons License.

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