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pro vyhledávání: '"Krzysztof Krzysztoforski"'
Publikováno v:
Meat science. 75(4)
The muscles semitendinosus (ST) and psoas major (PM) were removed from chilled young bull carcasses 24h after slaughter and stored at 4°C. At the 1st, 6th and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein, collagen)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8030be28bf2926bd3da8fad50ab8d85
https://pubmed.ncbi.nlm.nih.gov/22064030
https://pubmed.ncbi.nlm.nih.gov/22064030
