Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle. [electronic resource]

By: Contributor(s): Producer: 20121002Description: 89-100 p. digitalISSN:
  • 0309-1740
Online resources: In: Meat science vol. 46
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Publication Type: Journal Article

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