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Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

✍ Scribed by Santé-Lhoutellier, Veronique; Astruc, Thierry; Marinova, Penka; Greve, Eleonore; Gatellier, Philippe

No coin nor oath required. For personal study only.

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