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Combined effect of meat composition and heating parameters on the physicochemical state of proteins

✍ Scribed by Promeyrat, Aurelie; Le Louët, Laure; Kondjoyan, A.; Astruc, T.; Santé-Lhoutellier, Veronique; Gatellier, Philippe; Daudin, Jean D.

No coin nor oath required. For personal study only.

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