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An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen
Mikołajczak, B., Iwańska, E., Spychaj, A., Danyluk, B., Montowska, M., Grześ, B., Banach, J.K., Żywica, R., Pospiech, E.Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.107906
Date:
July, 2019
File:
PDF, 745 KB
english, 2019