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Effect of NaCl, polydextrose, and storage conditions on the functional characteristics and microbial quality of pre- and post-rigor salted beef

✍ Scribed by D.N. Sadler; J.E. Swan

Book ID: 117497135
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 797 KB
Volume: 46
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(97)00027-2

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