THE INFLUENCE OF HOT-BONING AND DELAY CHILLING ON TENDERNESS OF MATURE COW CARCASSES HUNG BY THE OBTURATOR FORAMEN.

Autor:	PHOYA, R. K. D., WILL, P. A.
Zdroj:	Journal of Food Quality; 1986, Vol. 9 Issue 2, p67-75, 9p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu