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Suspension pelvienne et maturation de la viande de boeuf:
Legrand, Isabelle
;
Polkinghorne², Rod
;
Denoyelle, Christophe
...
hal-03504421. , 2021
Link:
https://hal.science/hal-03504421
RT Journal T1
Suspension pelvienne et maturation de la viande de boeuf
UL https://suche.suub.uni-bremen.de/peid=base-ftinraparis:oai:HAL:hal-03504421v1&Exemplar=1&LAN=DE A1 Legrand, Isabelle A1 Polkinghorne², Rod A1 Denoyelle, Christophe A1 Laspière, Paul, Tribot A1 Bru, Philippe A1 Hocquette, Jean-François PB HAL CCSD YR 2021 K1 Beef meat K1 Tenderstretching K1 Ageing K1 Tenderness K1 Flavour K1 Viande bovine K1 Suspension pelvienne K1 Maturation K1 Tendreté K1 Goût K1 Qualité supérieure K1 [SDV]Life Sciences [q-bio] JF hal-03504421 LK http://dx.doi.org/https://hal.science/hal-03504421 DO https://hal.science/hal-03504421 SF ELIB - SuUB Bremen
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