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EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

✍ Scribed by FANG LIU; LINGYI MENG; XIAOGUANG GAO; XINGMIN LI; HAILING LUO; RUITONG DAI

No coin nor oath required. For personal study only.

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