Post-Mortem Changes in Physical and Chemical Properties of Bovine Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1964.tb00415.x/fullpdf
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4. RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33?35�F.
5. MEASUREMENT OF BEEF TENDERNESS AND TENDERIZATION OF BEEF BY TENDERAY PROCESS
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