The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics
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The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics
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2013 nî lūn-bûn
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name
The effect of chilled conditio ...... act on sensory characteristics
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type
label
The effect of chilled conditio ...... act on sensory characteristics
@en
prefLabel
The effect of chilled conditio ...... act on sensory characteristics
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P1433
P1476
The effect of chilled conditio ...... act on sensory characteristics
@en
P2093
Donna Ryland
Jennifer Williamson
P304
P356
10.1016/J.MEATSCI.2013.06.023
P577
2013-07-01T00:00:00Z