The Effect of Pre-Slaughter Environmental Temperature and Post-Mortem Treatment Upon Some Characteristics of Ovine Muscle. I. Shortening and pH

✍ Scribed by C. F. COOK; R. F. LANGSWORTH

• Book ID: 108797332
• Publisher: Institute of Food Technologists
• Year: 1966
• Tongue: English
• Weight: 521 KB
• Volume: 31
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1966.tb01894.x