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Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle
Author(s):
J Żochowska-Kujawska
,
K. Lachowicz
,
M. Sobczak
Publication date:
2012-12-01
Journal:
Meat science
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Journal
DOI::
10.1016/j.meatsci.2012.06.020
PubMed ID::
22766562
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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