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Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

โœ Scribed by Kim, Yuan H. Brad; Luc, Genevieve; Rosenvold, Katja


Book ID
122651721
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
589 KB
Volume
95
Category
Article
ISSN
0309-1740

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