Impact of introducing specifications on the tenderness of retail meat

Journal article

Peer reviewed

R Bickerstaffe, A. E. D Bekhit, L. J Robertson, N Roberts and G. H Geesink

Meat science, Vol.59(3), pp.303-315

01/11/2001

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Record Identifier: 9926518201601891
Title: Impact of introducing specifications on the tenderness of retail meat
Creators: R Bickerstaffe
A. E. D Bekhit
L. J Robertson
N Roberts
G. H Geesink
Publication Details: Meat science, Vol.59(3), pp.303-315
Academic Unit: Food Science
Publisher: Elsevier
Date published ; e-published: 01/11/2001
Language: English
Resource Type: Journal article