Impact of introducing specifications on the tenderness of retail meat

Meat Science

Volumn 59, Issue 3, 2001, Pages 303-315

  Bickerstaffe, R ^a   Bekhit, A E D ^a   Robertson, L J ^a   Roberts, N ^a   Geesink, G H ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Beef; Lamb; Pork; Tenderness

Indexed keywords

EID: 0035629499     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00083-3     Document Type: Article

References (23)

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