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1 research outputs found
Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste.
Author
Boltlan D.J. and Helie, I.
Mukai T., Horie, H., Hukatsu, S., Hakamada, K. and Goto, T.
+5Â more
Nakazawa A.
Rinck P.A., Higer, H.P., Bieler, E.U. and Pfannenstiel, P.
Tsuchiya T.
Uedaira W.
Uedaira W.
Publication venue
'Japanese Society for Food Science and Technology'
Publication date
01/01/2002
Field of study
No full text
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