Sensory characteristics of meat cooked for prolonged times at low temperature

Published 2011 View Full Article

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Title
Sensory characteristics of meat cooked for prolonged times at low temperature
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 90, Issue 2, Pages 485-489
Publisher
Elsevier BV
Online
2011-09-24
DOI
10.1016/j.meatsci.2011.09.012

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