Evaluation of the Tenderness of Beef Top Sirloin Steaks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05412.x/fullpdf
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1. Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.
2. Tenderness of Beef..
3. EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS
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