Effects of aging method on meat quality, troponin T degradation, collagen solubility, fatty acids, ribonucleotides and free amino acids in Wagyu Sahiwal crossbred beef loin

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2025-4-12

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Journal of Food Science and Technology

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Meat and Animal Product Quality, Protein Hydrolysis and Bioactive Peptides, Biochemical effects in animals

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https://dspace.kmitl.ac.th/handle/123456789/18052

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