Abstract
Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage
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https://doi.org/10.1111/j.1365-2621.2005.tb07179.x
Journal: Journal of Food Science | Publication Date: May 31, 2006 |
Citations: 32 |
Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage
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