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Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

Christiane Pakula; Rainer Stamminger

作者Christiane Pakula; Rainer Stamminger
卷第90卷
期第3期
印刷ISSN0309-1740
文件大小645.99KB
发表时间2012
DOI10.1016/j.meatsci.2011.11.002

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