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QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME

✍ Scribed by C. R. CALKINS; J. W. SAVELL; G. C. SMITH; C. E. MURPHEY

Book ID: 108804411
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 396 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb06548.x

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