Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Odume, Emmanuel Uche

Date: 1978

Subjects: Beef
Meat--Quality
Slaughtering and slaughter-houses

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 2, x, 97 i.e. 99 pages

Permalink: https://doi.org/doi:10.25335/d713-6w25