Collagen content of meat carcasses of known history
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference11 articles.
1. The elastin content of various muscles of beef animals
2. Comparison of chemical composition of meat determined at eight laboratories
3. Detection and estimation of collagen
4. The evaluation of a standardized commercial cutting technique for determining breed differences in carcass composition
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4. Indicadores de maciez em carnes salgadas e dessecadas: uma revisão;Semina: Ciências Agrárias;2013-12-17
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