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Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization
TAKAHASHI, KouiVolume:
70
Year:
1999
Language:
english
Journal:
Nihon Chikusan Gakkaiho
DOI:
10.2508/chikusan.70.1
File:
PDF, 1.00 MB
english, 1999