Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests
- 18 May 1998
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 49 (1), 89-99
- https://doi.org/10.1016/s0309-1740(97)00114-9
Abstract
No abstract availableKeywords
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