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Comparison of contraceptive method chosen by women with and without recent elective abortion

✍ Scribed by T. Madden; J.E. Allsworth; G. Secura; K. Hladky; J.F. Peipert


Book ID
116381897
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
47 KB
Volume
78
Category
Article
ISSN
0010-7824

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## Abstract The influence of the curing time of nutria meat on pH, water holding capacity, emulsion stability (expressed as a quantity of bound oil, ES~0~, and water, ES~w~), heat contraction and cooking losses was studied. The results were compared to that obtained earlier from beef cured without