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Critical Reviews in Food Science and Nutrition Volume 34, 1994 - Issue 3
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Original Articles

Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processingFootnote∗

Youling L. Xiong Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington, KY, 40546
Pages 293-320 | Published online: 29 Sep 2009

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