Meat Aging and Freezing, Post-Mortem Changes in the Water-Soluble Proteins of Bovine Skeletal Muscle during Aging and Freezing
- 1 January 1960
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 8 (1) , 67-72
- https://doi.org/10.1021/jf60107a018
Abstract
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