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Ma nella scienza della carne la transizione del muscolo in carne è spiegata in modo vivido. La differenza tra il muscolo e la carne sarà chiaramente compresa.
Inoltre, questo libro tratta il meccanismo della contrazione muscolare e la qualità alimentare della carne. Il libro servirà a soddisfare le esigenze degli studenti di scienze della carne e degli alimenti.
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