The bacteriological quality, fat and collagen content of minced beef at retail level
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 17 (2) , 139-152
- https://doi.org/10.1016/0309-1740(86)90060-4
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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