Influence of the muscle fibre type composition and the proportion of connective tissue on the sensory acceptance of beefsteak tartare

  • S. Nejedli, M. Zobundžija, A. Hraste, Z. Kozarić, V. Gjurčević Kantura
  • Acta Alimentaria, February 2003, Akademiai Kiado
  • DOI: 10.1556/aalim.32.2003.1.4

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http://dx.doi.org/10.1556/aalim.32.2003.1.4