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Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef

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S. L. Pojedinec, S. D. Slider, P. B. Kenney, M. K. Head, S. Jittinandana, W. R. Henning Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef. Meat Science. Vol.88, No.1 (2011), 122-127. doi:10.1016/j.meatsci.2010.12.012 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/11323

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