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J. R. Claus, J. K. Schilling, N. G. Marriott, S. E. Duncan, M. B. Solomon and H. Wang, “Tenderization of Chicken and Turkey Breasts with Electrically Produced Hydrodynamic Shockwaves,” Meat Science, Vol. 58, No. 3, 2001, pp. 283-286. doi:10.1016/S0309-1740(01)00027-4
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