ISSN:
0963-9969
Keywords:
beef products
;
meat quality
;
objective texture
;
texture
Source:
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1016/0963-9969(92)90165-2