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J-GLOBAL ID:201602005776315337   Reference number:72A0201190

Meat texture. I. Subjective assessment of the texture of cooked beef.

肉のテクスチャ I 加熱牛肉の主観的テクスチャ評価
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Volume:Issue:Page: 101-114  Publication year: 1972 
JST Material Number: E0291D  ISSN: 0022-4901  Document type: Article
Article type: 原著論文  Country of issue: United States (USA)  Language: ENGLISH (EN)
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