Effects of electrical stimulation and hot-boning on physical changes, cooking time and losses, and tenderness of beef roasts
| Autor: | Berry, B. W., Ray, E. E., Stiffler, D. M. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); Jan/Feb1982, Vol. 47 Issue 1, p210, 0p |
| Databáze: | Complementary Index |
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