Effect of hot-water pasteurization time on color and processing characteristics of beef trimmings

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Bibliographic Details
Published inMeat science Vol. 99; p. 150
Main Authors Pietrasik, Z., Gaudette, N.J., Klassen, M.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2015
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.07.009