Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
- 1 January 1991
- journal article
- Published by Elsevier in Meat Science
- Vol. 30 (2) , 157-184
- https://doi.org/10.1016/0309-1740(91)90005-b
Abstract
No abstract availableKeywords
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