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Journal: Foods, 2021
Volume: 10
Number: 1065

Article: Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color
Authors: by Christina Bakker, Keith Underwood, Judson Kyle Grubbs and Amanda Blair
Link: https://www.mdpi.com/2304-8158/10/5/1065

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