ShareInfluence of production and postmortem technologies on composition and palatability of USDA (United-States Department of Agriculture) select grade beef.
Author(s) : NOUR A. Y. M., GOMIDE L. A., MILLS E. W., LEMENAGER R. P., JUDGE M. D.
Type of article: Article
Details
- Original title: Influence of production and postmortem technologies on composition and palatability of USDA (United-States Department of Agriculture) select grade beef.
- Record ID : 1995-1669
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 72 - n. 5
- Publication date: 1994
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Indexing
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THE INFLUENCE OF ANIMAL MARKETING AND CARCASS P...
- Author(s) : SHORTHOSE W. R.
- Date : 1989/02/26
- Languages : English
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ELECTRICAL STIMULATION OF CARCASES.
- Author(s) : CHIZZOLINI R.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 215
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THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATIO...
- Author(s) : DILWORTH A. W., COOK G. L.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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A REVIEW OF SLAUGHTERING AND CHILLING PROCEDURES.
- Author(s) : COOPER T. J. R.
- Date : 1988
- Languages : English
- Source: AIRAH J. - vol. 42 - n. 3
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HIGH VOLTAGE ELECTRICAL STIMULATION OF BEEF CAR...
- Author(s) : KERR D. T., MCPHAIL N. G., POWELL V. H.
- Date : 1983
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 43 - n. 2
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