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Meat Science|June 1, 2012
"Chilled" pork--Part II. Consumer perception of sensory qualityT M Ngapo, L Riendeau, C Laberge, et al.
Meat Science|May 29, 2012
"Chilled" pork--Part I: Sensory and physico-chemical qualityT M Ngapo, L Riendeau, C Laberge, et al.
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