- Tytuł:
- Forming the tenderness of beef using of selected enzymatic preparations microbiological origin
- Autorzy:
-
Krasnowska G.
Rudownik E.
Hylinski A.
Nowak A. - Tematy:
-
beef
beef meat
chemical analysis
cooking quality
enzymatic hydrolysis
enzymatic preparation
meat
microbiological enzyme
pepsin
pH
post-mortem transformation
protein
proteolytic activity
tenderness
Yarrowia lipolytica - Pokaż więcej
- Dostawca treści:
- AGRO
Artykuł