Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi

Meat Science

Volumn 52, Issue 1, 1999, Pages 1-7

  Hildrum, K I ^a   Solvang, M ^a   Nilsen, B N ^a   Froystein T ^b   Berg, J ^c  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b Norway Meat   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE;

EID: 0041780344     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00142-9     Document Type: Article

References (15)

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