The effects of electrical stimulation on meat quality

Italian Journal of Food Science

Volumn 8, Issue 3, 1996, Pages 183-199

  Polidori, P ^a   Kauffman, R G ^b   Valfre, F ^c  

^a UNIVERSITY OF CAMERINO   (Italy)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Electrical stimulation; Meat industry; Meat quality; Tenderness

Indexed keywords

EID: 0345983311     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (77)

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