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Results: 1
Tenderness of commercially produced Australian emu meat: Effect of temperature and pH decline rate
Authors:
Trout, GR Thomson, BC Hanrahan, BG
Citation:
Gr. Trout et al., Tenderness of commercially produced Australian emu meat: Effect of temperature and pH decline rate, FOOD AUST, 52(5), 2000, pp. 170-172
Risultati:
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