Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimembranosus
- 31 December 2008
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 80 (4), 1024-1030
- https://doi.org/10.1016/j.meatsci.2008.04.021
Abstract
No abstract availableKeywords
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