Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle
Andrzej Półtorak, Małgorzata Moczkowska, Jarosław Wyrwisz, Agnieszka Wierzbicka
Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
Jarosław Wyrwisz, Andrzej Półtorak, Magdalena Zalewska, Robert Zaremba, Agnieszka Wierzbicka
Dynamic Colour Changes Depending on the Temperature Inside the Final Beef Product in a Process of Frying and Grilling
Magdalena Zalewska, Andrzej Półtorak, Jarosław Wyrwisz, Robert Zaremba, Małgorzata Moczkowska, Agnieszka Wierzbicka