Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 18 (4) , 281-293
- https://doi.org/10.1016/0309-1740(86)90018-5
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Electrical stimulation and lamb tendernessNew Zealand Journal of Agricultural Research, 1976