Oxidative Stability and Quality Parameters of Veal During Ageing
The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a...
| Main Authors: | , , , , |
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| 格式: | 文件 |
| 语言: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-01-01
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| 丛编: | Polish Journal of Food and Nutrition Sciences |
| 主题: | |
| 在线阅读: | http://journal.pan.olsztyn.pl/Oxidative-Stability-and-Quality-Parameters-of-Veal-During-Ageing,157248,0,2.html |