Hollung, Kristin <br/><br/>
Variation in the response to manipulation of post-mortem glycolysis in beef muscles by low-voltage electrical stimulation and conditioning temperature.  [electronic resource] 

 -  Meat science  Nov 2007 
 - 372-83 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2007.03.029  doi