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The relationship between early post-mortem pH and the tenderisation of beef muscles.

O'Halloran, G R

The relationship between early post-mortem pH and the tenderisation of beef muscles. [electronic resource] - Meat science Feb 1997 - 239-51 p. digital

Publication Type: Journal Article

ISSN: 0309-1740

Standard No.: 10.1016/s0309-1740(96)00074-5 doi

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