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Physicochemical and structural properties of beef meat thawed using various methods.
- Source :
- Revista Cientifica de la Facultade de Veterinaria; 2023, Vol. 33 Issue 1, p1-7, 7p, 1 Color Photograph, 3 Graphs
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
Details
- Language :
- English
- ISSN :
- 07982259
- Volume :
- 33
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Revista Cientifica de la Facultade de Veterinaria
- Publication Type :
- Academic Journal
- Accession number :
- 177760794
- Full Text :
- https://doi.org/10.52973/rcfcv-e33242