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Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked

Z Pietrasik1, P J Shand

  • 1Department of Animal Products Technology, Agricultural University of Wroclaw, C.K. Norwida Str. 25, 50-375 Wroclaw, Poland.

Meat Science
|November 9, 2011
PubMed

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