Changes in chemical composition and tenderness of selected beef muscles during aging analysed with SDS-PAGE and fluorescence spectroscopy

• Autorzy: Onopiuk A. , Poltorak A. , Wierzbicka A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2019
• Tom: 37
• Numer: 3
• Opis fizyczny: p.243-358,fig.,ref.

Twórcy

autor

Onopiuk A.

• Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland

autor

Poltorak A.

• Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland

autor

Wierzbicka A.

• Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159, 02-776 Warsaw, Poland