Tenderness of pre- and post rigor lamb longissimus muscle
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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2. Properties of beef cooked before rigor onset;Cia;Journal of Food Science,1976
3. Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat;Combes;Meat Science,2003
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