✦ LIBER ✦
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds
✍ Scribed by Mette Christensen; Per Ertbjerg; Sebastiana Failla; Carlos Sañudo; R. Ian Richardson; Geoff R. Nute; José L. Olleta; Begoña Panea; Pere Albertí; Manuel Juárez; Jean-François Hocquette; John L. Williams
- Book ID
- 116738137
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 198 KB
- Volume
- 87
- Category
- Article
- ISSN
- 0309-1740
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