The properties of fermented beef products ripened as entire primal cuts of m. semitendinosus, m. semimembranosus and mm. psoas major and minor
Open Access
|Feb 2014Authors
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: 4 issues per year
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© 2014 Ewelina Węsierska, Marek Szołtysik, Władysław Migdał, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons License.