Modelling post-mortem tenderisation—I: Texture of electrically stimulated and non-stimulated beef
- 31 December 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 31 (1) , 57-73
- https://doi.org/10.1016/0309-1740(92)90072-c
Abstract
No abstract availableKeywords
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