Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Published 2010 View Full Article

Authors

Keywords

Journal

MEAT SCIENCE

Volume 87, Issue 1, Pages 61-65

Publisher

Elsevier BV

Online

2010-09-13

DOI

10.1016/j.meatsci.2010.09.003

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