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Mittal, G.S. ; Nadulski, R. ; Barbut, S. ; [et al.]

Amsterdam : Elsevier

Food Research International 25 (1992), S. 411-417

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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

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