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Bovine muscle cooked from the frozen state at low temperature
- Source :
- Journal of Food Science (Wiley-Blackwell); Mar/Apr1976, Vol. 41 Issue 2, p411, 0p
- Publication Year :
- 1976
- Subjects :
- MEAT science
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 41
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 8155052