Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 411-415
- https://doi.org/10.1111/j.1365-2621.1988.tb07718.x
Abstract
No abstract availableThis publication has 41 references indexed in Scilit:
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