Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades
Katarzyna Tkacz, Monika Modzelewska‐Kapituła, Massimiliano Petracci, Weronika Zduńczyk
Topics & Concepts
PepperTendernessFood scienceTasteChemistrySensory analysisFlavorMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAnimal Nutrition and Physiology