The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle

Animal Science Papers and Reports

Volumn 30, Issue 4, 2012, Pages 339-351

  Wyrwisz, Jarosław ^a   Półtorak, Andrzej ^a   Poławska, Ewa ^b   Pierzchała, Mariusz ^b   Jóźwik, Artur ^b   Zalewska, Magdalena ^a   Zaremba, Robert ^a   Wierzbicka, Agnieszka ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b INSTITUTE OF GENETICS AND ANIMAL BREEDING   (Poland)

Author keywords

Beef; Colour; Cooking yield; Shrinkage; Texture

Indexed keywords

EID: 84867547856     PISSN: 08604037     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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