The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation
Crossref DOI link: https://doi.org/10.1007/s00217-017-2907-1
Published Online: 2017-05-23
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Grześ, Bożena
Pospiech, Edward
Iwańska, Ewa
Mikołajczak, Beata
Łyczyński, Andrzej
Koćwin-Podsiadła, Maria
Krzęcio-Niczyporuk, Elżbieta
License valid from 2017-05-23