Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged time

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

OriginalsprogEngelsk
TidsskriftMeat Science
Vol/bind93
Udgave nummer4
Sider (fra-til)787-795
Antal sider9
ISSN0309-1740
DOI
StatusUdgivet - 2013

ID: 44050590