Attendrissage mecanique a l' echelle industrielle: un atout pour la filiere viande bovine.
1989
Becherel F.
AGROVOC Keywords
Bibliographic information
Viandes et Produits Carnes
Volume
10
ISSN
0241-0389
Pagination
v.93-97(3)
Other Subjects
Propriete organoleptique; Propiedades organolepticas
Language
French
Note
Summary (Fr).
Translated Title
English.
[Mechanical tenderizing in meat industry: an advantage for beef industry]. [French]
Type
Journal Article; Summary
Source
Viandes-et-Produits-Carnes (France). (May-Jun 1989). v. 10(3) p. 93-97.
Corporate Author
Institut Technique de l' Elevage Bovin, Villers-Bocage (France)
2012-11-15
AGRIS AP
Data Provider
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