Pérez-Juan, María <br/><br/>
Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.  [electronic resource] 

 -  Meat science  Oct 2012 
 - 107-14 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2012.04.020  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Ascorbic Acid<br/>Cattle<br/>Color<br/>Cooking--methods<br/>Lactose<br/>Meat--analysis<br/>Microwaves<br/>Muscle, Skeletal<br/>Salts<br/>Sodium Chloride<br/>Sodium Lactate<br/>Stress, Mechanical<br/>Temperature<br/>Water