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ArticleJ-GLOBAL ID:200902002004923574整理番号:81A0004803

Quality-indicating characteristics of beef as affected by electrical stimulation and postmortem chilling time.

電気刺激と死後冷却時間により影響される牛肉の品質指標となる特長

著者:CALKINS C R(Texas A&M Univ.)、SAVELL J W(Texas A&M Univ.)、SMITH G C(Texas A&M Univ.)・・・
資料名:J Food Sci 巻:45 号:5 ページ:1330-1332
発行年:1980年09月
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