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The effect of the cooling rate on the glycolysis and tenderness of the pork LTL muscle
The effect of the cooling rate on the glycolysis and tenderness of the pork LTL muscle
2017
E Iwanska
B Mikolajczak
Bożena Grześ
Anita Spychaj
E. Pospiech
Keywords:
Biology
Tenderness
Agronomy
Glycolysis
Animal science
cooling rate
Correction
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