Forming the tenderness of beef using of selected enzymatic preparations microbiological origin

• Autorzy: Krasnowska G. , Rudownik E. , Hylinski A. , Nowak A.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

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

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine
• Rocznik: 2006
• Tom: 09
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume9/issue4/art-27.html

Twórcy

autor

Krasnowska G.

• Department of Animal Products Technology and Quality Management, Agricultural University of Wroclaw, C. K. Norwida 25/27, 50-375 Wroclaw, Poland

autor

Rudownik E.

autor

Hylinski A.

autor

Nowak A.