Effects of aging method on meat quality, troponin T degradation, collagen solubility, fatty acids, ribonucleotides and free amino acids in Wagyu Sahiwal crossbred beef loin

Simple item page
dc.contributor.authorChanporn Chaosap
dc.contributor.authorSomporn Chokcharoen
dc.contributor.authorAreerat Nilwatthana
dc.contributor.authorKazeem Dauda Adeyemi
dc.contributor.authorRutcharin Limsupavanich
dc.date.accessioned2026-05-08T19:21:28Z
dc.date.issued2025-4-12
dc.identifier.doi10.1007/s13197-025-06282-3
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/18052
dc.publisherJournal of Food Science and Technology
dc.subjectMeat and Animal Product Quality
dc.subjectProtein Hydrolysis and Bioactive Peptides
dc.subjectBiochemical effects in animals
dc.titleEffects of aging method on meat quality, troponin T degradation, collagen solubility, fatty acids, ribonucleotides and free amino acids in Wagyu Sahiwal crossbred beef loin
dc.typeArticle

Files

Collections

All