Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum
- 1 January 1999
- journal article
- Published by Elsevier in Meat Science
- Vol. 51 (1) , 61-72
- https://doi.org/10.1016/s0309-1740(98)00098-9
Abstract
No abstract availableKeywords
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