A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

标题
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
作者
关键词
-
出版物
MEAT SCIENCE
Volume 98, Issue 3, Pages 520-532
出版商
Elsevier BV
发表日期
2014-06-04
DOI
10.1016/j.meatsci.2014.05.022

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