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Proceedings of the Nutrition Society, v.62 no.2, 2003년, pp.337 - 347
Maltin, Charlotte , Balcerzak, Denis , Tilley, Rachel , Delday, Margaret
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Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that aff...
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