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Effect of cooking methods and rigor state on the composition, tenderness and eating quality of cured goat loins
Tenin Dzudie, Robert Ndjouenkeu, Ademola OkubanjoVolume:
44
Année:
2000
Langue:
english
Pages:
5
DOI:
10.1016/s0260-8774(99)00173-9
Fichier:
PDF, 73 KB
english, 2000