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Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging

DOI

113

Citations

31

References

2006

Year

K.E. Neath, Arnel N. DEL BARRIO, R.M. Lapitan, Jesus Rommel V. Herrera, L. C. Cruz, T. Fujihara, Susumu Muroya, Koichi CHIKUNI, Miho Hirabayashi, Yoshiakira Kanai
Meat Science

References

YearCitations

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