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About this Agricultural and Biological Sciences article
The Effect of Hot-boning and Reduced Added Phosphate on the Processing and Sensory Properties of Cured Beef Prepared from Two Forequarter Muscles by D.F. Keenan; E.M. Desmond; J.E. Hayes; T.A. Kenny; J.P. Kerry is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- D.F. Keenan; E.M. Desmond; J.E. Hayes; T.A. Kenny; J.P. Kerry
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2010
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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