Pohlman, F W <br/><br/>
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] 

 -  Meat science  May 1997 
 - 89-100 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(96)00105-2  doi