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Meat Science|November 9, 2011
Factors affecting the pH decline in lamb after slaughterB McGeehin, J J Sheridan, F Butler
Meat Science|November 9, 2011
The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborumG A Redmond, B McGeehin, J J Sheridan, et al.
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