CHARACTERISTICS OF CONVENTIONALLY AND HOT‐BONED BOVINE MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4), 747-750
- https://doi.org/10.1111/j.1365-2621.1975.tb00547.x
Abstract
No abstract availableKeywords
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- Providing Uniform Meat Cores for Mechanical Shear Force MeasurementJournal of Food Science, 1969
- Color In Business Science and IndustryArt Education, 1952