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F. B. Wardlaw, L. H. Maccaskill and J. C. Acton, “Effect of Postmortem Muscle Changes in Poultry Meat Loaf Properties,” Journal of Food Science, Vol. 38, No. 3, 1973, pp.421-424. doi:10.1111/j.1365-2621.1973.tb01444.x
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