Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery
- 31 August 1980
- journal article
- Published by Elsevier in Meat Science
- Vol. 4 (4) , 299-311
- https://doi.org/10.1016/0309-1740(80)90029-7
Abstract
No abstract availableKeywords
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