The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C

Published 2013 View Full Article

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Title
The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 361-365
Publisher
Elsevier BV
Online
2013-07-19
DOI
10.1016/j.meatsci.2013.07.019

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