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Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature

✍ Scribed by C.L. LAVELLE; E.A. FOEGEDING


Book ID
108819086
Publisher
Institute of Food Technologists
Year
1993
Tongue
English
Weight
740 KB
Volume
58
Category
Article
ISSN
0022-1147

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