Effect of Freezing (Time and Temperature) and Methods of Thawing in the Physicochemical Quality of Beef

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Bibliographic Details
Published in:Meat and muscle biology 2017-01, Vol.1 (3), p.69-69
Main Authors: Sillva, T. J., Gomes, C. L., Silva, G. B., Bolini, H. M., Pflanzer, S. B.
Format: Article
Language:English
Online Access:Get full text
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ISSN:2575-985X
2575-985X
DOI:10.22175/rmc2017.063