ShareSummary
COMPARISON, IN MUTTON, VEAL OR BEEF MUSCLES, OF THE EFFECTS OF ELECTRICAL STIMULATION (0-250 V) ON MEAT TEXTURE AND TENDERNESS. INTERPRETATION OF SIGNIFICANT RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224509.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-0184
- Languages: German
- Source: Fleisch - vol. 41 - n. 3
- Publication date: 1987
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Veal; Chilling; Beef; Organoleptic property; Electrical stimulation; Sheep
-
THE OCCURRENCE AND PREVENTION OF COLD SHORTENIN...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1983
- Languages : German
View record
-
ELECTRICAL STIMULATION, COOLING INTENSITY AND V...
- Author(s) : SMULDERS F. J. M., EIKELENBOOM G.
- Date : 1986/05
- Languages : German
- Source: Fleischwirtschaft - vol. 66 - n. 5
View record
-
COLD SHORTENING AND ELECTROSTIMULATION. EFFECTS...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1989/08
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 8
View record
-
ELECTRICAL STIMULATION OF CARCASSES. DEVELOPMEN...
- Author(s) : SMULDERS F. J. M., EIKELENBOOM G.
- Date : 1985/11
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 11
View record
-
THE INFLUENCE OF ANIMAL MARKETING AND CARCASS P...
- Author(s) : SHORTHOSE W. R.
- Date : 1989/02/26
- Languages : English
View record