Effects of electrical stimulation, followed by moderate cooling, on meat quality characteristics of veal Longissimus dorsi
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 18 (4) , 271-279
- https://doi.org/10.1016/0309-1740(86)90017-3
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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