Author:
Bejerholm Camilla,Aaslyng Margit Dall
Subject
Nutrition and Dietetics,Food Science
Reference19 articles.
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4. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue;Christensen;Meat Science,2000
5. Beef palatability as affected by cooking rate and final internal temperature;Cross;Journal of Animal Science,1976
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