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Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot- and Cold-Boned Carcasses

✍ Scribed by R.L. NEWSOME; D.L. SEMAN; B.E. LANGLOIS; W.G. MOODY; J.D. FOX; N. GAY

Book ID: 108812214
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 607 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb14228.x

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