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    Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami)

    Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami) by Babji, Abdul Salam, Gna, Song Kee

    Published 1994
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