Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
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| Language: | English |
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The Ohio State University / OhioLINK
1979
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949 |