Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork
- 28 February 1981
- journal article
- Published by Elsevier in Meat Science
- Vol. 5 (2) , 139-147
- https://doi.org/10.1016/0309-1740(81)90012-7
Abstract
No abstract availableKeywords
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