ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
6
views
0
references
Top references
cited by
1
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
2,759
similar
All similar
Record
: found
Abstract
: not found
Article
: not found
The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls
Author(s):
Katarzyna Tkacz
,
Urszula Tylewicz
,
Renata Pietrzak-Fiećko
,
Monika Modzelewska-Kapituła
Publication date:
2022
Journal:
Foods
Read this article at
ScienceOpen
Publisher
Further versions
oa journal (via doaj)
oa repository (via pmcid lookup)
Powered by
Bookmark
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Functional role of amyloid
Author and article information
Journal
DOI::
10.3390/foods11060797
Data availability:
Comments
Comment on this article
Sign in to comment
scite_
Similar content
2,759
b. Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats
Authors:
K.D. Adeyemi
,
A.B. Sabow
,
R.M. Shittu
…
Level of fatty acids, selected quality traits of longissimus dorsi and semimembranosus muscles and their relationship with fattening and slaughter performance in Polish Landrace pigs
Authors:
Comparison of meat quality traits for M. Longissimus thoracis, M. Glutaeusmedus, M. Semimembranosus from low-grade Hanwoo cow beef by dry aging and wet aging conditions
Authors:
Y Ha
,
I HWANG
,
J. CHOI
…
See all similar
Cited by
1
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
Authors:
Agnieszka Latoch
,
Artur Głuchowski
,
Ewa Czarniecka-Skubina
See all cited by