Influence of Postmortem Changes in Bovine Muscle on the Water-Holding Capacity of Beef. Postmortem Storage of Muscle at Various Temperatures Between 0 and 30°C

✍ Scribed by K. O. Honikel; A. Hamid; C. Fischer; R. Hamm

• Book ID: 108805027
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 554 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb14521.x