Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles
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Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles
https://doi.org/10.33354/smst.76779
(National Library - Arto)
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Language |
English |
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Series | Artikkelit Maataloustieteen päivät 2006 |
DOI | 10.33354/smst.76779 |