Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes
- 25 February 2021
- journal article
- Published by Japanese Society of Animal Science in Nihon Chikusan Gakkaiho
- Vol. 92 (1), 71-74
- https://doi.org/10.2508/chikusan.92.71