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Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky

Jeffrey J Sindelar1, Matthew J Terns, Elizabeth Meyn

  • 1Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, University of Wisconsin, 1805 Linden Drive, Madison, WI 53706, USA. jsindelar@wisc.edu

Meat Science
|June 1, 2010
PubMed

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