METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1) , 138-140
- https://doi.org/10.1111/j.1365-2621.1971.tb02055.x
Abstract
No abstract availableKeywords
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