Keyword aging of meat
 

FUNCTIONAL AND SENSORY ATTRIBUTES OF SM AND LD BULL MUSCLES OF NORMAL PH VALUES DEPENDING ON TIME OF AGING
Tomasz Lesiów, Herbert W. Ockerman
Pol. J. Food Nutr. Sci. 1999;49(3):61–70
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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