Vascular perfusion chilling of red meat carcasses – A feasibility study-Reference-Cited by-同舟云学术

Vascular perfusion chilling of red meat carcasses – A feasibility study

Published:2009-12 Issue:4 Volume:83 Page:666-671
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brown Tim,Ian Richardson R.,Wilkin Carol-Ann,Evans Judith A.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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4. Department for Business Enterprise & Regulatory Reform, (2007). Quarterly energy prices, December 2007.

5. Eurostat, (2008). Production of meat: Cattle. Online statistics for European industrial production. .

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