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Myofibrillar Protein, Lipid and Myoglobin Oxidation, Antioxidant Profile, Physicochemical and Sensory Properties of Caprine longissimus thoracis during Postmortem Conditioning: QUALITY ATTRIBUTES OF CAPRINE LONGISSIMUS THORACIS DURING POSTMORTEM CONDITIONING

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Bibliographic Details
Published in:Journal of food processing and preservation 2017-08, Vol.41 (4), p.e13076
Main Authors: Adeyemi, Kazeem Dauda, Shittu, Rafiat Morolayo, Sabow, Azad Behnan, Karim, Roselina, Sazili, Awis Qurni
Format: Article
Language:English
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ISSN:0145-8892
DOI:10.1111/jfpp.13076