COMPARISON OF STRUCTURAL CHANGES IN BOVINE LONG AND SEMITENDINOSUS MUSCLES DURING COOKING
- 1 January 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (1), 1-6
- https://doi.org/10.1111/j.1365-2621.1980.tb03857.x
Abstract
No abstract availableKeywords
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