Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef

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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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J H Cheng1, H W Ockerman

  • 1The Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA.

Meat Science
|November 9, 2011
PubMed

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