CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF HORSE MEAT FROM THE LONGISSIMUS LUMBORUM AND SEMITENDINOSUS MUSCLE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2008.00117.x/fullpdf
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4. Consumer evaluation of beef of known categories of tenderness;BOLEMAN;J. Anim. Sci,1997
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