The Effect of Pre‐Slaughter Environmental Temperature and Post‐Mortem Treatment Upon Some Characteristics of Ovine Muscle. I. Shortening and pH
- 1 July 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (4), 497-503
- https://doi.org/10.1111/j.1365-2621.1966.tb01894.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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