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The effects of high pressure processing on pork quality, palatability, and further processed products

C M Souza1, D D Boler, D L Clark

  • 1Department of Animal Sciences, University of Illinois at Urbana-Champaign, 205 Meat Science Lab, 1503 S. Maryland Drive, Urbana, IL 61801, USA.

Meat Science
|December 22, 2010
PubMed

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