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Grinding as a method of meat texture evaluation

✍ Scribed by A.T. Kenmegne Kamdem; J. Hardy

Book ID: 116129957
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 947 KB
Volume: 39
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(94)p1823-e

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