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1 Ergebnisse
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Microstructure and physical changes in the Mexican cooked l..:
Estrada-Solís, Joaquín
;
Figueroa-Rodríguez, Katia A.
;
Figueroa-Sandoval, Benjamín
..
Meat Science. 118 (2016) - p. 122-128 , 2016
Link:
https://doi.org/10.1016/j.meatsci.2016.04.001
RT Journal T1
Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2016.04.001&Exemplar=1&LAN=DE A1 Estrada-Solís, Joaquín A1 Figueroa-Rodríguez, Katia A. A1 Figueroa-Sandoval, Benjamín A1 Hernández-Rosas, Francisco A1 Hernández-Cazares, Aleida S. PB Elsevier BV YR 2016 SN 0309-1740 JF Meat Science VO 118 SP 122 OP 128 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2016.04.001 DO https://doi.org/10.1016/j.meatsci.2016.04.001 SF ELIB - SuUB Bremen
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