Original language | English |
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Publisher | American Meat Science Association |
Volume | 2 |
State | Published - 2019 |
Effects of Electrical Stimulation, Chilling Rate, and Carcass Size on Rates of Temperature Decline and pH Decline, and Beef Quality
Dale Woerner, DR Woerner, MN Nair, JN Martin, RJ Delmore, KE Belk
Research output: Other contribution › peer-review