Low voltage electrical stimulation of lamb carcasses: Effects on meat quality

Meat Science

Volumn 53, Issue 3, 1999, Pages 179-182

  Polidori, P ^a   Lee, S ^b   Kauffman, R G ^b   Marsh, B B ^b  

^a UNIVERSITY OF CAMERINO   (Italy)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042624188     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00044-3     Document Type: Article

References (25)

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