Carcass interventions and meat tenderness

Improving the Sensory and Nutritional Quality of Fresh Meat

Volumn , Issue , 2009, Pages 561-584

  Farouk, M M ^a   Wiklund, E ^a   Rosenvold, K ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77956508454     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695439.4.561     Document Type: Chapter

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