The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. II. Postmortem storage of muscle at various temperatures between 0° and 30°C

The influence of postmortem changes in bovine muscle on the water-holding capacity of beef. II. Postmortem storage of muscle at various temperatures between 0° and 30°C
K. O. Honikel, A. Hamid, C. Fischer and R. Hamm