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Meat Science 2018 / 3

Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

Purslow, Peter P.
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.03.026
Date:
March, 2018
File:
PDF, 807 KB
english, 2018
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