Studies of cow beef tenderness enhancement through supersonic-hydrodynamic shock wave treatment

Journal of Muscle Foods

Volumn 12, Issue 3, 2001, Pages 207-218

  Marriott, N G ^a   Wang, H ^a   Solomon, M B ^b   Moody, W G ^c  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035535581     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2001.tb00689.x     Document Type: Article

References (18)

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