INTRAMUSCULAR VARIATION IN RESIDUE AND TENDERNESS IN 3 MUSCLES FROM BEEF ROUND

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作者：
GINGER, B
WEIR, CE
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FOOD TECHNOLOGY | 1958年 / 12卷 / 05期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：25 / 25
页数：1
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