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Acidification post mortem dans le muscle de veau. Consequences sur la structure et sur les qualites organoleptiques de la viande

By Florence Guignot

Abstract

SIGLEAvailable from INIST (FR), Document Supply Service, under shelf-number : T 82894 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

Topics: 06H - Food technology, food microbiology
Year: 1992
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Provided by: OpenGrey Repository
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