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Food Science and Technology
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Emswiler, Bonnie Sue
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The influence of pre- and post-mortem treatments of glycogen content and tenderness of poultry muscles
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Emswiler, Bonnie Sue
Published 2017
“
... meat. A discussion of the biochemistry of pre- and postmortem muscle is included. === Master of
Science
...
”
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Emswiler, Bonnie Sue
Food Science and Technology
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