Tenderisation of lamb meat: Effect of rapid postmortem...

Meat Science 1992 Vol. 32; Iss. 4

Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging

I. Jaime, J.A. Beltrán, P. Ceña, P. López-Lorenzo, P. Roncalés
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Volume:
32
Year:
1992
Language:
english
DOI:
10.1016/0309-1740(92)90078-i
File:
PDF, 548 KB
english, 1992
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