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Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C
S. L. BEILKEN, P. E. BOUTON, P. V. HARRISVolume:
51
Year:
1986
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1986.tb13934.x
File:
PDF, 687 KB
english, 1986