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Effects of fibre type and structure of longissimus lumborum (Ll), biceps femoris (Bf) and semimembranosus (Sm) deer muscles salting with different Nacl addition on proteolysis index and texture of dry-cured meats
Żochowska-Kujawska, J.Volume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.07.001
Date:
November, 2016
File:
PDF, 285 KB
english, 2016