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Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating
Krystyna Palka, Henryk DaunVolume:
51
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(98)00119-3
File:
PDF, 1.18 MB
english, 1999