Studies in Meat Tenderness. : 5. The Effects on Tenderness of Carcass Cooling and Freezing Before the Completion of Rigor Mortis

✍ Scribed by B. B. MARSH; PAMELA R. WOODHAMS; N. G. LEET

• Book ID: 108797643
• Publisher: Institute of Food Technologists
• Year: 1968
• Tongue: English
• Weight: 877 KB
• Volume: 33
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1968.tb00875.x