1998•Meat ScienceRequires access
Reference methods for the assessment of physical characteristics of meat
K.O. Honikel
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Abstract
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K.O. Honikel
Abstract
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OpenAlex reports 2570 citations for this work. Citation counts describe recorded attention and do not establish research quality.
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Key concepts: Meat packing industry, German, Quality (philosophy), Library science, Business, Geography, Computer science, Food science