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Influence of ultimate pH on bovine meat tenderness during ageing

J A Silva1, L Patarata, C Martins

  • 1Universidade de Trás-os-Montes e Alto Douro, Secção de Indústrias Alimentares, Apartado 202, 5001 Vila Real, Codex, Portugal.

Meat Science
|November 9, 2011
PubMed

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