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The use of video image analysis for quantitative measurement of visible fat and lean in meat: Part 1—boneless fresh and cured meats

✍ Scribed by Newman, Paul B.

Book ID: 122906309
Publisher: Elsevier Science
Year: 1984
Tongue: English
Weight: 578 KB
Volume: 10
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(84)90062-7

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