COMPARISON OF POSTMORTEN TREATMENTS FOR IMPROVING TENDERNESS OF BEEF
- Other title
- COMPARAISON DE TRAITEMENTS POST-MORTEM POUR AMELIORER LA TENDRETE DE LA VIANDE DE BOEUF (fr)
- Author
- HOSTETLER RL; CARPENTER ZL; SMITH GC; DUTSON TR
TEXAS AGRIC. EXP. STN., TEXAS A & M UNIV., COLLEGE STATION, TEX. 77843 - Source
- J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 223-226; BIBL. 14 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BOEUF ATTENDRISSAGE ENTREPOSAGE TEXTURE PRODUIT CARNE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7538014972
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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