CHEMICAL, COOKING AND TEXTURAL PROPERTIES OF SEMIMEMBRANOSUS, SEMITENDINOSUS AND BICEPS FEMORIS MUSCLES OF PORK
Open Access
- 31 May 1985
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 7 (4) , 277-282
- https://doi.org/10.1111/j.1745-4557.1985.tb01059.x
Abstract
No abstract availableKeywords
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