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Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses

✍ Scribed by D. M. STIFFLER; G. C. SMITH; J. W. SAVELL; T. R. DUTSON; C. L. GRIFFIN; M. W. ORCUTT

Book ID: 108810560
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 505 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb13229.x

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