Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

Published 2009 View Full Article

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Title
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 82, Issue 4, Pages 425-431
Publisher
Elsevier BV
Online
2009-02-28
DOI
10.1016/j.meatsci.2009.02.012

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