The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 35 (1) , 119-141
- https://doi.org/10.1016/0309-1740(93)90074-r
Abstract
No abstract availableKeywords
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