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Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness

✍ Scribed by E Obuz; M.E Dikeman; T.M Loughin


Book ID
117496651
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
401 KB
Volume
65
Category
Article
ISSN
0309-1740

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