The effects of suspension method, chilling rates and post mortem ageing period on beef quality
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb00104.x/fullpdf
Reference17 articles.
1. Baxter , R.L. Bouton , P.E. Fisher , A.L. Harris , P.V. 1972 CSIRO Report 2/72
2. The effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness
3. RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33?35�F.
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