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Effects of high intensity ultrasound treatment and cookery method on packaged and unpackaged beef pectoralis muscle storage, textural, sensory, instrumental color and cooking properties



Effects of high intensity ultrasound treatment and cookery method on packaged and unpackaged beef pectoralis muscle storage, textural, sensory, instrumental color and cooking properties



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




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Accession: 031160011

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