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Some Protein Changes During Post-Mortem Tenderization in Poultry Meat

✍ Scribed by A. W. KHAN; L. van den BERG

Book ID: 108796938
Publisher: Institute of Food Technologists
Year: 1964
Tongue: English
Weight: 409 KB
Volume: 29
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1964.tb00416.x

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