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Bacteriological Quality of Hot-Boned Primal Cuts from Electrically Stimulated Beef Carcasses

✍ Scribed by A. W. KOTULA; B. S. EMSWILER-ROSE

Book ID: 108804970
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 508 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb04888.x

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