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Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End-point Cooking Temperature

✍ Scribed by A.M. SPANIER; K.W. McMILLIN; J.A. MILLER

Book ID: 108816741
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 923 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb06752.x

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