Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

Benjamin W.B. Holman, Cassius E.O. Coombs, Stephen Morris, Matthew J. Kerr, David L. Hopkins

    Research output: Contribution to journal › Article › peer-review

    30 Citations (Scopus)

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