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  • Myosin cross-linking in freeze-dried meat

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 699, doi. 10.1111/j.1365-2621.1984.tb13191.x
    By:
    • Kim, H.-J.;
    • Loveridge, V. A.;
    • Taub, I. A.
    Publication type:
    Article