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The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle
Krystyna PalkaVolume:
64
Year:
2003
Language:
english
DOI:
10.1016/s0309-1740(02)00179-1
File:
PDF, 1.04 MB
english, 2003