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Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties
B. W. BERRY, D. M. STIFFLERVolume:
46
Year:
1981
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1981.tb03000.x
File:
PDF, 542 KB
english, 1981