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    Nash Patel, Simon J. M. Welham, Peptic digestion of beef myofibrils is modified by prior marination, Food & Nutrition Research, 2013, 57, 0

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    T. Goli, P. Bohuon, J. Ricci, A. Collignan, Evolution of pH during immersion of meat protein matrices in acidic marinades, Meat Science, 2012, 90, 3, 618

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    N. AKTAŞ, M. I. AKSU, M. KAYA, THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF, Journal of Muscle Foods, 2003, 14, 3
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    C.P Salmon, M.G Knize, J.S Felton, Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken, Food and Chemical Toxicology, 1997, 35, 5, 433

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    J. E. CANNON, F. K. McKEITH, S. E. MARTIN, J. NOVAKOFSKI, T. R. CARR, Acceptability and Shelf-life of Marinated Fresh and Precooked Pork, Journal of Food Science, 1993, 58, 6
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    D.C. ORESKOVICH, P.J. BECHTEL, F.K. McKEITH, J. NOVAKOFSKI, E.J. BASGALL, Marinade pH Affects Textural Properties of Beef, Journal of Food Science, 1992, 57, 2
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    M. V. RAO, N. F. S. GAULT, ACETIC ACID MARINADING—THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS, Journal of Texture Studies, 1990, 21, 4
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