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Publications
1
Citations
30
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Active since
1959
E. J. Loyd is an author specializing in tenderness prediction models, protein quality, and food analysis.
Publications per year
1959–1959
Meat Tenderness, Relation between Hydroxyproline of Alkali-Insoluble Protein and Tenderness of Bovine Muscle
E. J. Loyd, R. L. Hiner · Journal of Agricultural and Food Chemistry · 1959 · 30 citations
Agriculture, Animal Sciences, Food Science +16
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