Academic Journal
Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method
| العنوان: | Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method |
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| المؤلفون: | Macharáčková, Blanka, Bogdanovičová, Kateřina, Ježek, František, Bednář, Jiří, Haruštiaková, Danka, Kameník, Josef |
| المساهمون: | Ministerstvo Zemědělství, Horizon 2020, RECETOX Přírodovědecké Fakulty Masarykovy Univerzity, Ministerstvo Školství, Mládeže a Tělovýchovy |
| المصدر: | Meat Science ; volume 171, page 108270 ; ISSN 0309-1740 |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2021 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.meatsci.2020.108270 |
| الاتاحة: | http://dx.doi.org/10.1016/j.meatsci.2020.108270 https://api.elsevier.com/content/article/PII:S0309174020307026?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0309174020307026?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ |
| رقم الانضمام: | edsbas.77704520 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.meatsci.2020.108270 |
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