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Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

G Koutsidis1, J S Elmore, M J Oruna-Concha

  • 1Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.

Meat Science
|November 9, 2011
PubMed

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