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Journal: Foods, 2019
Volume: 8
Number: 638
Article:
Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner–Bratzler Shear Force Value
Authors:
by
Eunmi Oh, Boin Lee and Young Min Choi
Link:
https://www.mdpi.com/2304-8158/8/12/638
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