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Permanent link (DOI): https://doi.org/10.7939/R30C4T022

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Thermal Stability of Connective Tissue from Beef from the Four Canadian Quality Grades Open Access

Descriptions

Author or creator
Schneider, Sarah
Additional contributors
Bruce, Heather L.
Roy, Bimol C.
Subject/Keyword
Beef Tenderness
Ehrlich Chromogen Cross-Links
Canadian Quality Grades
Pyridinoline Cross-Links
Bovine Connective Tissue
Thermal Stability
Type of item
Conference/workshop Poster
Language
English
Place
Time
Description
Date created
2017/08/10
DOI
doi:10.7939/R30C4T022
License information
Attribution-NonCommercial 4.0 International
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Citation for previous publication
Schneider, Sarah. (August 10, 2017). Thermal Stability of Connective Tissue from Beef from the Four Canadian Quality Grades.
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Last modified: 2018:01:25 17:04:22-07:00
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