𝔖 Bobbio Scriptorium
✦   LIBER   ✦

A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

✍ Scribed by P. E. BOUTON; P. V. HARRIS

Book ID
108799911
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
518 KB
Volume
37
Category
Article
ISSN
0022-1147

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