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Reactivity of glycerol in intermediate moisture meats

Z A Obanu1, D A Ledward, R A Lawrie

  • 1Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD, Great Britain.

Meat Science
|November 8, 2011
PubMed

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