Definition of the optimum freezing rate—1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates
- 31 December 1993
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 33 (3), 301-318
- https://doi.org/10.1016/0309-1740(93)90003-z
Abstract
No abstract availableKeywords
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