The Effect of Tenderstretching and Electrical Stimulation on Alpaca (Vicugna Pacos) Meat Tenderness

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T.E. Biffin 1The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia

Search for other papers by T.E. Biffin in
Current site
Google Scholar
PubMed Close
,
M.A. Smith 1The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia

Search for other papers by M.A. Smith in
Current site
Google Scholar
PubMed Close
,
R.D. Bush 1The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia

Search for other papers by R.D. Bush in
Current site
Google Scholar
PubMed Close
, und
D.L. Hopkins 2NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, P.O. Box 129, Cowra NSW 2794, Australia; tamara.biffin@sydney.edu.au

Search for other papers by D.L. Hopkins in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
295–296
DOI:
https://doi.org/10.3920/9789086868605_125

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen