Meat Tenderness Factors, Chemical Responses of Connective Tissue of Bovine Skeletal Muscle
- 1 June 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (6) , 537-542
- https://doi.org/10.1021/jf60064a005
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Reticulin1930