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Changes in texture, structure and enzyme levels in conditioning of meat and their relationship with tenderisation

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292512

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:292512
Date	January 1989
Creators	Alarcon-Rojo, Alma D.
Publisher	University of Bristol
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation