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Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures

✍ Scribed by MABEL SANDERSOX; GLADYS E. VAIL

Book ID: 108796910
Publisher: Institute of Food Technologists
Year: 1963
Tongue: English
Weight: 492 KB
Volume: 28
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1963.tb00248.x

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