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EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS1
Version of Record online: 26 APR 2007
Journal of Muscle Foods
Volume 15, Issue 1, pages 69–82, April 2004
How to Cite
HOLZER, Z., BERRY, B.W., CAMPBELL, A.M., SPANIER, A.M. and SOLOMON, M.B. (2004), EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS. Journal of Muscle Foods, 15: 69–82. doi: 10.1111/j.1745-4573.2004.tb00680.x
- Issue online: 26 APR 2007
- Version of Record online: 26 APR 2007
- Accepted for Publication November 13, 2003
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