Tenderness of normal and callipyge lamb aged fresh or after freezing

Meat Science

Volumn 49, Issue 1, 1998, Pages 19-26

  Duckett, S K ^a   Klein, T A ^a   Dodson, M V ^b   Snowder, G D ^c  

^a UNIVERSITY OF IDAHO   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c US Sheep Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032219484     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00100-9     Document Type: Article

References (24)

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