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The development of meat tenderness is likely to be compartmentalised by ultimate pH

✍ Scribed by Lomiwes, D.; Farouk, M.M.; Wu, G.; Young, O.A.


Book ID
122267573
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
536 KB
Volume
96
Category
Article
ISSN
0309-1740

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