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Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis |
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| Authors: | Anna Onopiuk Andrzej Półtorak Da‐Wen Sun Agnieszka Wierzbicka |
| Affiliation: | 1. Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland;2. Food Refrigeration & Computerised Food Technology, University College Dublin, National University of Ireland, Agricultural and Food Science Centre, Belfield, Dublin 4, Ireland |
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