Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

✍ Scribed by Mombeni, Ehsan Gharib; Mombeini, Manoochehr Gharib; Figueiredo, Lucas Chaves; Siqueira, Luciano Soares Jacintho; Dias, Debora Testoni

• Book ID: 121958447
• Publisher: Medknow Publications
• Year: 2013
• Tongue: English
• Weight: 480 KB
• Volume: 3
• Category: Article
• ISSN: 2221-1691
• DOI: 10.1016/S2221-1691(13)60144-6