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Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles

✍ Scribed by K Lachowicz; M Sobczak; L Gajowiecki; A Z̊ych

Book ID: 117496488
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 698 KB
Volume: 63
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(02)00073-6

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