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January 1, 1983C R C Critical Reviews in Food Science and Nutrition

Functionality of muscle constituents in the processing of comminuted meat products

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Authors

JAJ. C. ACTONGZGregory R. ZieglerDBDonald L. Burge

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ACTON et al. (1983) studied this question.

synapsesocial.com/papers/6a6f20f92163a0a01bc376fahttps://doi.org/10.1080/10408398209527360
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