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The top documents tagged [cook loss]
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CARRAGEENAN TYPES & TECHNOLOGY FOR PROCESSED MEATS & POULTRY Dr. Harris Pete Bixler, Founder Kevin Johndro, Lab Mgr Scott Rangus, CEO & President Ingredients
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Evaluation of meat quality attributes of US Highland cattle Peckman, T. E., Z. D. Callahan, T. A. Wilmoth, and B. R. Wiegand Division of Animal Sciences,
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The Use of Phosphates in Meat Products Lynn Knipe The Ohio State University Meat Industry Research Conference October 2, 2004
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