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
Revista:
Sciences des aliments

ISSN: 0240-8813

Ano de publicación: 1993

Volume: 13

Número: 1

Páxinas: 89-96

Tipo: Artigo

GOOGLE SCHOLAR
Fonte de datos: WoS