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Meat Science|November 9, 2011
Modelling post-mortem tenderisation-I: Texture of electrically stimulated and non-stimulated beefE Dransfield, D K Wakefield, I D ParkmanMeat Science|November 8, 2011
Proteinase (Cathepsin B, D, L and Calpains) levels and conditioning rates in normal, electrically stimulated and high-ultimate-pH chicken muscleD J Etherington, M A Taylor, D K Wakefield, et al.Pageof 1