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Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

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Bibliographic Details
Main Author:	Tian GAO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias Continuous intermittent tumbling time prepared pork chop quality characteristic
Online Access:	Acceder al recurso
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