The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
Crossref DOI link: https://doi.org/10.1007/s13197-021-04993-x
Published Online: 2021-02-08
Published Print: 2022-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Modzelewska-KapituĊa, Monika http://orcid.org/0000-0001-7258-1084
Tkacz, Katarzyna
Nogalski, Zenon
Funding for this research was provided by:
European Social Fund (POWR.03.05. 00-00-Z310/17)
Text and Data Mining valid from 2021-02-08
Version of Record valid from 2021-02-08
Article History
Revised: 3 November 2020
Accepted: 20 January 2021
First Online: 8 February 2021