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Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics

✍ Scribed by Bowling, R.A.; Dutson, T.R.; Smith, G.C.; Savell, J.W.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of USDA feeder grade and time-on

✍ Dolezal, H.G.; Smith, G.C.; Savell, J.W. 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 497 KB

The effects of spray-chilling carcasses

✍ Jones, S.D.M.; Robertson, W.M. 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 518 KB

Cryogenic chilling of pork carcasses: Ef

✍ Jones, S.D.M.; Greer, G.G.; Jeremiah, L.E.; Murray, A.C.; Robertson, W.M. 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 937 KB

Chronological age and breed-type effects

✍ Riley, R.R.; Smith, G.C.; Cross, H.R.; Savell, J.W.; Long, C.R.; Cartwright, T.C 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 658 KB

Effects of Ozone on Beef Carcass Shrinka

✍ Greer, G.G.; Jones, S.D.M. 📂 Article 📅 1989 🏛 Elsevier ⚖ 917 KB

The effects of spray and blast-chilling

✍ S.D.M. Jones; L.E. Jeremiah; W.M. Robertson 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 641 KB