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HARVARD Citation
Lee, H. et al. (n.d.). Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels. Meat science. pp. 112-. [Online].
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Lee, H. et al. (n.d.). Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels. Meat science. pp. 112-. [Online].