scholarly journals Estimation of textural properties, drip loss, and degree of curing of beef during curing by impedance measured using touch type electrodes

2021 ◽  
Vol 92 (1) ◽  
pp. 71-74
Author(s):  
Tomoka YOKOTA ◽  
Chiho FUKUDA ◽  
Keita KANAYA ◽  
Ryohei WATANABE ◽  
Takayuki MURAMOTO
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