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

Author(s) / Creator(s)
- Schneider, Sarah
Date created

2017-08-10
Subjects / Keywords
Type of Item

Conference/Workshop Poster
DOI

https://doi.org/10.7939/R30C4T022
License

Attribution-NonCommercial 4.0 International

Language
- English
Additional contributors
- Bruce, Heather L.
- Roy, Bimol C.
Citation for previous publication
- Schneider, Sarah. (August 10, 2017). Thermal Stability of Connective Tissue from Beef from the Four Canadian Quality Grades.