Reduction of Ageing Time of Bovine Meat by Intermittent...

International Journal of Food Properties 2005 / 01 Vol. 8; Iss. 1

Reduction of Ageing Time of Bovine Meat by Intermittent Thermal Treatments

Herrera-Méndez, C., Toledo-López, V., Abud-Archila, M., González-García, R., Ruiz-Cabrera, M., Grajales-Lagunes, A.
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Volume:
8
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1081/jfp-200048036
Date:
January, 2005
File:
PDF, 442 KB
english, 2005
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