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EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON THE TENDERNESS AND MYOFIBRILLAR PROTEINS OF BEEF STRIP LOINS

✍ Scribed by B.C. BOWKER; T.M. FAHRENHOLZ; E.W. PAROCZAY; J.S. EASTRIDGE; M.B. SOLOMON

No coin nor oath required. For personal study only.

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