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CHANGES IN COLOR AND MYOGLOBIN OF MINCED BEEF MEAT DUE TO HIGH-PRESSURE PROCESSING
Authors:
CARLEZ A VECIANANOGUES T CHEFTEL JC
Citation:
A. Carlez et al., CHANGES IN COLOR AND MYOGLOBIN OF MINCED BEEF MEAT DUE TO HIGH-PRESSURE PROCESSING, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 528-538
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