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Zhang, Y.M., Mao, Y.W., Li, K., Luo, X. and Hopkins, D.L. (2019) Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Comprehensive Reviews in Food Science and Food Safety, 18, 1676-1704.
https://doi.org/10.1111/1541-4337.12497

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