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Mas na ciência da carne, a transição do músculo para a carne é explicada de forma clara. A diferença entre o músculo e a carne será claramente compreendida.
Além disso, este livro aborda o mecanismo de contração muscular e a qualidade alimentar da carne. O livro servirá as necessidades dos estudantes da ciência da carne e dos alimentos.
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