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    P. R. Sheard and A. Tali, “Injection of Salt, Tripolyphosphate and Bicarbonate Marinade Solutions to Improve the Yield and Tenderness of Cooked Pork Loin,” Meat Science, Vol. 68, No. 2, 2004, pp. 305-311.
    http://dx.doi.org/10.1016/j.meatsci.2004.03.012

    has been cited by the following article: