Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle. Article

authors

• Hugg-Lonergan, E.
• Kriese-Anderson, L.A.
• Lonergan, S.M.
• Wiegand, Bryon Robert

published in

• J. Muscle Foods  Journal

start page

• 121

end page

• 136

volume

• 12

isuCitationAuthors

• Wiegand, Bryon Robert; S.M. Lonergan; E. Hugg-Lonergan; and L.A. Kriese-Anderson

isuCitationEndPage

• 136

isuCitationJournalTitle

• J. Muscle Foods

isuCitationJournalYear

• 2001

isuCitationSource

• J. Muscle Foods 12 (2001): 121-136.

isuCitationStartPage

• 121

isuCitationTitle

• Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle.

isuCitationType

• Article

isuCitationVolume

• 12