Zmiany uwodnienia mięsa podczas dojrzewania
Changes occurring in the hydration of meat during post mortem ageing have a significant influence on its quality traits, especially tenderness. The aim of the study was to determine relationships between the structural changes taking place in meat during the ageing process and its water holding prop...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Life Sciences in Lublin - Publishing House
2004-12-01
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| Series: | Agronomy Science |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/as/article/view/2035 |