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THE INFLUENCE OF COOKING TEMPERATURE, ETHNIC GROUP AND AGEING PERIOD ON COOKING LOSSES AND TEXTURE OF BEEF
THE INFLUENCE OF COOKING TEMPERATURE, ETHNIC GROUP AND AGEING PERIOD ON COOKING LOSSES AND TEXTURE OF BEEF
2013
Alberto Brugiapaglia
Gianluigi Destefanis
Keywords:
Ageing
Geography
Ethnic group
Food science
Correction
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