Meat quality and cooking attributes of thawed pork with different low field NMR T21

Published 2011 View Full Article

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Title
Meat quality and cooking attributes of thawed pork with different low field NMR T21
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 92, Issue 2, Pages 79-83
Publisher
Elsevier BV
Online
2011-11-11
DOI
10.1016/j.meatsci.2011.11.015

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