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Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking

✍ Scribed by P.R Sheard; G.R Nute; R.I Richardson; A Perry; A.A Taylor

Book ID
117497334
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
158 KB
Volume
51
Category
Article
ISSN
0309-1740

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