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4,873
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The hydrodyne: a new process to improve beef tenderness.
Author(s):
M. SOLOMON
,
J. Long
,
J EASTRIDGE
,
J. LONG
,
M Solomon
,
J Eastridge
,
M. Scott Solomon
,
M.B. Solomon
,
J.B. Long
,
J.S. Eastridge
,
J.S. EASTRIDGE
Publication date:
1997
Journal:
J. Anim. Sci.
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Related collections
Genome Integrity
Author and article information
Journal
DOI::
10.2527/1997.7561534x
ScienceOpen disciplines:
Medicine
,
Animal agriculture
,
Nutrition & Dietetics
,
Agriculture
,
Anatomy & Physiology
,
Genetics
,
Life sciences
Data availability:
ScienceOpen disciplines:
Medicine
,
Animal agriculture
,
Nutrition & Dietetics
,
Agriculture
,
Anatomy & Physiology
,
Genetics
,
Life sciences
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