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Volumn 95, Issue 2, 2013, Pages 419-424

Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating

Author keywords

Braising; Camel; Mechanical properties; Microstructure; Microwave heating; Roasting

Indexed keywords

BRAISING; CAMEL; COMPRESSION FORCE; CONNECTIVE TISSUES; LONGISSIMUS DORSI; MICRO-STRUCTURAL; PROPERTIES AND MICROSTRUCTURES; ROASTING;

EID: 84878809786     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.018     Document Type: Article
Times cited : (36)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.