Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat
- 7 March 2003
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 66 (1), 91-96
- https://doi.org/10.1016/s0309-1740(03)00019-6
Abstract
No abstract availableKeywords
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