Application of tenderness thresholds to Cachena beef
Slaughter weight and beef cut Effect on the tenderness of “Cachena” meat
The effect of clove essential oil in the microbiological, physical and sensory properties of pig meat
EFFECT OF A RECYCLABLE FILM ON THE COLOR AND SENSORY EVALUATION OF FROZEN ‘BLACK PIG’ MEAT
Antioxidant Enzymatic Activity of Extracts from Hairy Roots of Root-Lesion-Nematode-Susceptible and -Resistant Cultivars of Medicago sativa
