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C.K.Y. Chun
C.K.Y. Chun
Kansas State University
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Fascia
lipid content
Chemistry
collagen crosslink
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A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness
2020
Meat Science
C.K.Y. Chun
W. Wu
A.A. Welter
Travis G. O’Quinn
G. Magnin-Bissel
D. L. Boyle
M. D. Chao
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