EFFECTS OF VARIOUS THAWING METHODS ON PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF BEEF.

Autor:	Sabow, A. B.
Předmět:	BEEF carcasses THAWING COMPOSITION of beef PROTEIN-lipid interactions MYOSIN BEEF quality
Zdroj:	Anbar Journal of Agricultural Sciences; Jun2024, Vol. 22 Issue 1, p301-317, 17p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu