The interaction between type (high and low voltage) and time (3 or 40 minutes post-stunning) or electrical stimulation on beef
I.H. Hwang, H. Hearnshaw, F.D. Shaw and J.M. Thompson
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The interaction between type (high and low voltage) and time (3 or 40 minutes post-stunning) or electrical stimulation on beef
I.H. Hwang, H. Hearnshaw, F.D. Shaw and J.M. Thompson