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Acceleration of Tenderization/Inhibition of Warmed-Over...

Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses

A.J. ST. ANGELO, M. KOOHMARAIE, K.L. CRIPPEN, J. CROUSE
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Volume:
56
Year:
1991
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1991.tb05280.x
File:
PDF, 637 KB
english, 1991
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