Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses
Author : Ehsan Gharib Mombeni, Manoochehr Gharib Mombeini, Lucas Chaves Figueiredo, Luciano Soares Jacintho Siqueira, Debora Testoni Dias Volume: 3 issue: 9 Year: 2013 Views : 255
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