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Moiseev, Igor V.
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Moiseev, Igor V.
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Moiseev, Igor V.
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1
Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties
by
Moiseev
,
Igor
V
.
Published 1997
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2
Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls
by
Moiseev
,
Igor
V
.
Published 1994
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3
Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide On Texture and Acceptability of Turkey and Beef Rolls
by
Moiseev
,
Igor
V
.
Published 1994
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Get full text
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