Published in
Elsevier, LWT - Food Science and Technology, (74), p. 154-159, 2016
DOI: 10.1016/j.lwt.2016.07.026
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The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers
Journal article published in 2016 by
Cristina Botinestean,
Derek F. Keenan,
Joe P. Kerry,
Ruth M. Hamill 
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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