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Journal description
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Details for article 15 of 18 found articles
| Title: |
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking |
| Author: |
Powell, T.H Dikeman, M.E Hunt, M.C |
| Appeared in: |
Meat science |
| Paging: | Volume 55 (2000) nr. 4 pages 5 p. |
| Year: |
2000 |
| Contents: | |
| Publisher: |
Elsevier Science Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 18 found articles
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