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JTXS.12305
JTXS.12305
http://dx.doi.org/10.1111/JTXS.12305
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.
P356
Q47606619-B13588D6-3BF1-42BF-89AF-63D9CB113712
P356
JTXS.12305
http://dx.doi.org/10.1111/JTXS.12305