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EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS

✍ Scribed by H. R. CROSS

Book ID: 108802634
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 472 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb01247.x

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