MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine Longissimus
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1), 110-119
- https://doi.org/10.1111/j.1365-2621.1971.tb02049.x
Abstract
No abstract availableKeywords
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