Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef
Guardado en:
Publicado en: | Special Circular : Ohio Agricultural Research and Development Center |
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Autor principal: | Ockerman, H. W. |
Otros Autores: | Cheng, J. H. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Special Circular : Ohio Agricultural Research and Development Center no. 183 (2002), p. 41-48 |
Materias: | |
Publicación relacionada: | Contenido en:
Special Circular : Ohio Agricultural Research and Development Center |
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