The relationship between protein changes in porcine...

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European Food Research and Technology 2017 / 5

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

Grześ, Bożena, Pospiech, Edward, Iwańska, Ewa, Mikołajczak, Beata, Łyczyński, Andrzej, Koćwin-Podsiadła, Maria, Krzęcio-Niczyporuk, Elżbieta
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-017-2907-1
Date:
May, 2017
File:
PDF, 592 KB
english, 2017
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