The influence of high intensity ultrasound baths on aspects of beef tenderness

Journal of Muscle Foods

Volumn 8, Issue 3, 1997, Pages 237-249

  Lyng, J G ^a   Allen, P ^a   McKenna, B M ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031227452     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1997.tb00630.x     Document Type: Article

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