Effect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre Orientation
Crossref DOI link: https://doi.org/10.1007/s11947-015-1498-8
Published Online: 2015-03-15
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Suwandy, Via
Carne, Alan
van de Ven, Remy
Bekhit, Alaa El-Din A.
Hopkins, David L.
Text and Data Mining valid from 2015-03-15