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Tenderness of different muscles cooked to different temperatures and assessed by different methods
Journal
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- 37th International congress of meat science and technology. Kulmbach, 1991
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37th International congress of meat science and technology. Kulmbach, 1991 1991
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Details 詳細情報について
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- CRID
- 1573668925504268416
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- NII Article ID
- 10024587225
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- Data Source
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- CiNii Articles