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Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork

Takanori Nishimura1, Suhong Fang, Jun-ichi Wakamatsu

  • 1Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan. nishi@anim.agr.hokudai.ac.jp

Animal Science Journal = Nihon Chikusan Gakkaiho
|February 19, 2010
PubMed

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