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Articles

Influence of malic acid marination on characteristics of connective tissue and textural properties of beef Semitendinosus muscle

Influencia del marinado en ácido málico en las característica del tejido conectivo y las propiedades texturales del músculo semitendinoso de res

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Pages 730-737 | Received 28 Aug 2017, Accepted 06 Feb 2018, Published online: 18 Jul 2018

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