Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness
- 31 December 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 37 (2) , 195-204
- https://doi.org/10.1016/0309-1740(94)90080-9
Abstract
No abstract availableKeywords
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