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Journal: Molecules, 2020
Volume: 25
Number: 2665

Article: The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
Authors: by Qianli Ma, Nazimah Hamid, Indrawati Oey, Kevin Kantono and Mustafa Farouk
Link: https://www.mdpi.com/1420-3049/25/11/2665

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