Combined effect of post-slaughter aging and stewing on Warner-Bratzler shear force, texture and thermal shrinkage of stewed lamb, and its relationship to the physical and chemical properties of muscles before heating
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Combined effect of post-slaughter aging and stewing on Warner-Bratzler shear force, texture and thermal shrinkage of stewed lamb, and its relationship to the physical and chemical properties of muscles before heating
Scihuhuan