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https://doi.org/10.1016/0309-1740(87)90043-x
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Cite Journal: Meat Science |  Publication Date: Jan 1, 1987 |
 Citations: 12 |
Affiliation: University of Nottingham
Differences in the amounts and protein concentrations of muscle press juices from fresh and frozen psoas and l. dorsi muscles of bovine, ovine and porcine origin suggest the value of species and anatomical selection for functional applications in meat products.
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