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Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

✍ Scribed by J.W.S. Yancey; M.D. Wharton; J.K. Apple


Book ID
116738186
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
364 KB
Volume
88
Category
Article
ISSN
0309-1740

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