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Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks
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1986
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Animal PhysiologyNutritionMeat PackagingConnective Tissue LevelsAnimal NutritionAnimal ScienceRestructured Beef SteaksEducationCollagen ValuesFood QualityAnimal ProductionMeat QualityOrthopaedic SurgeryMeat ScienceHealth Sciences
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