High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining
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| Description | scientific article published on December 14, 2011 |
| Author/s |
author: Katja Rosenvold |
| Publication date | December 14, 2011 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Access work |
https://api.elsevier.com/content/article/PII:S0309174011004153?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |