Relationship between collagen characteristics, lipid content and raw and cooked texture of meat

M Christensen, P Ertberg, S Failla, C Sanudo, RI Richardson, GR Nute, JL Olleta, B Panea, P Alberti, S Gigili, J-F Hoquette, J-L Williams

    Research output: Contribution to journal › Article (Academic Journal) › peer-review

    176 Citations (Scopus)

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    Food Science