An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle.
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Recent advances in cured raw ham manufacture.Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses.An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric FieldsEffect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre OrientationEffect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides
P2860
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle.
description
2012 nî lūn-bûn
@nan
2012 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2012 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2012年の論文
@ja
2012年論文
@yue
2012年論文
@zh-hant
2012年論文
@zh-hk
2012年論文
@zh-mo
2012年論文
@zh-tw
2012年论文
@wuu
name
An assessment of the effect of ...... es of post rigour beef muscle.
@ast
An assessment of the effect of ...... es of post rigour beef muscle.
@en
type
label
An assessment of the effect of ...... es of post rigour beef muscle.
@ast
An assessment of the effect of ...... es of post rigour beef muscle.
@en
prefLabel
An assessment of the effect of ...... es of post rigour beef muscle.
@ast
An assessment of the effect of ...... es of post rigour beef muscle.
@en
P2093
P1433
P1476
An assessment of the effect of ...... es of post rigour beef muscle.
@en
P2093
Denis A Cronin
Francesco Noci
James G Lyng
Joshua M Arimi
Louise P O'Dowd
P304
P356
10.1016/J.MEATSCI.2012.09.010
P577
2012-09-23T00:00:00Z