Effect of ageing method, ageing period, cooking method and sample thickness of beef textural characteristics

Panea Doblado, BegoñaSañudo Astiz, CarlosOlleta Castañer, José LuisCivit, Diego2010-12-222010-12-222008PANEA DOBLADO, BEGOÑA; SAÑUDO ASTIZ, CARLOS; OLLETA CASTAÑER, JOSE LUIS; CIVIT, DIEGO."Effect of ageing method, ageing period, cooking method and sample thickness of beef textural characteristics". Spanish Journal of Agricultural Research, vol. 6, nº 1, p. 25-321695-971-Xhttp://hdl.handle.net/10532/14718 p.enCalidadCarne de resAnálisis cualitativoProducción y sanidad animalEffect of ageing method, ageing period, cooking method and sample thickness of beef textural characteristicsarticle