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Relationships Between pH, Tenderness,and Moisture Levels During Early Post - Mortem Aging of Turkey Meat by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Post Mortem Aging of Poultry Meat and its Effect on the Tenderness of the Breast Muscles by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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