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Effect of low intensity ultrasound treatment time on cooking and textural properties, microbial shelf-life and color stability of vacuum packaged beef semitendinosus and biceps femoris muscles



Effect of low intensity ultrasound treatment time on cooking and textural properties, microbial shelf-life and color stability of vacuum packaged beef semitendinosus and biceps femoris muscles



Journal of Animal Science 73(Suppl. 1): 156




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