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Small heat shock proteins and their role in meat tenderness: A review

✍ Scribed by Lomiwes, D.; Farouk, M.M.; Wiklund, E.; Young, O.A.


Book ID
120476536
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
624 KB
Volume
96
Category
Article
ISSN
0309-1740

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