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Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak

✍ Scribed by J.Y. Wu; E.W. Mills; W.R. Henning


Book ID
108821997
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
107 KB
Volume
65
Category
Article
ISSN
0022-1147

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