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Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning

✍ Scribed by L.A CECCHI; D.L. HUFFMAN; W.R. EGBERT; W.R. JONES

Book ID: 108813365
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 859 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb07718.x

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