THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS
- 1 September 1997
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 8 (3), 237-249
- https://doi.org/10.1111/j.1745-4573.1997.tb00630.x
Abstract
No abstract availableKeywords
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