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The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

✍ Scribed by Mette Christensen; Peter P. Purslow; Lone M. Larsen

Book ID: 117497535
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 182 KB
Volume: 55
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(99)00157-6

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