The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. I. Postmortem storage at 20°
R. Hamm, K.O. Honikel, A. Hamid and C. Fischer
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. I. Postmortem storage at 20°
R. Hamm, K.O. Honikel, A. Hamid and C. Fischer