Mechanism of Meat Tenderization by Long-Time Low-Temperature Heating.

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Title: Mechanism of Meat Tenderization by Long-Time Low-Temperature Heating.
Author: Suriaatmaja, Dahlia
Advisors: Tyre Lanier, Chair
Dana Hanson, Member
Fletcher Arritt, Member
Clinton Stevenson, Member
Date: 2013-08-05
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/8945


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