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Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading.
- Published in:
- Animal Production Science, 2015, v. 55, n. 2, p. 174, doi. 10.1071/AN14304
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- Article
Factors influencing the occurrence of high ultimate pH in three muscles of lamb carcasses in Australia.
- Published in:
- Animal Production Science, 2014, v. 54, n. 10, p. 1853, doi. 10.1071/AN14315
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- Publication type:
- Article
Evaluation of extra low voltage electrical stimulation systems for bovine carcasses
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 363
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- Article