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FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS
G. W. DAVIS, T. R. DUTSON, G. C. SMITH, Z. L. CARPENTERVolume:
45
Year:
1980
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1980.tb07470.x
File:
PDF, 663 KB
english, 1980