Electrical stimulation — When more is less

Meat Science

Volumn 57, Issue 2, 2001, Pages 145-151

  Geesink, G H ^a   Mareko, M H D ^a   Morton, J D ^a   Bickerstaffe, R ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Beef; Cooking method; Electrical stimulation; Tenderness

Indexed keywords

EID: 0035545385     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00086-3     Document Type: Article

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