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Volumn 59, Issue 3, 2001, Pages 259-265

Meat cut and injection level affects the tenderness and cook yield of processed roast beef

Author keywords

Beef; Injection; Processing; Roast beef; Tenderness

Indexed keywords


EID: 0035621037     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00078-X     Document Type: Article
Times cited : (49)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.