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Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

✍ Scribed by E Obuz; M.E Dikeman

Book ID: 117496670
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 158 KB
Volume: 65
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(02)00314-5

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