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Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef

✍ Scribed by J.A. Beltrán; I. Jaime; P. Santolaria; C. Sañudo; P. Albertí; P. Roncalés

Book ID
117497078
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
543 KB
Volume
45
Category
Article
ISSN
0309-1740

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