1.
Subba D. Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef. J Food Sci Technol Nepal [Internet]. 2013 Jun. 29 [cited 2024 May 18];6:102-4. Available from: https://www.nepjol.info/index.php/JFSTN/article/view/8269