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Author :
Koichi Chikuni 1 Articles
1490 Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.   Published online October 1, 2013
DOI: https://doi.org/10.5713/ajas.2013.13208       Cited By 2
                               
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