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1 research outputs found
Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature
Author
AOAC
AR Sen
+23Â more
B Lee
B Min
DA Patil
DH Kropf
E Beltran
EE Deniz
FB Wardlaw
GE Onibi
GR Trout
HM Osborn
ICMSF
JA Buege
JP McCarthy
JWS Yancey
K Holownia
K Krzynicki
KV Kumudavally
L John
PD Warriss
R Lien
SJ Moeller
SM Crawford
Y Su
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
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