Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices

  1. JAIME, I
  2. BELTRAN, JA
  3. CENA, P
  4. RONCALES, P
Journal:
Sciences des aliments

ISSN: 0240-8813

Year of publication: 1993

Volume: 13

Issue: 1

Pages: 89-96

Type: Article

GOOGLE SCHOLAR
Data source: WoS