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Author: Huimin Zhang
1 Articles are founded.
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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https://doi.org/10.5851/kosfa.2021.e37