TKACZ, Katarzyna; WIĘK, Adam; ŻYWICA, Ryszard; BANACH, Joanna K. The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef. Technical Sciences, [S. l.], v. 21, n. 2, p. 103–116, 2018. DOI: 10.31648/ts.2720. Disponível em: https://czasopisma.uwm.edu.pl/index.php/ts/article/view/2720. Acesso em: 15 nov. 2026.