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
Revue:
Sciences des aliments

ISSN: 0240-8813

Année de publication: 1993

Volumen: 13

Número: 1

Pages: 89-96

Type: Article

GOOGLE SCHOLAR
La source de données: WoS