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机译:
机译:Glucose and Internal Cooking Temperature Effects on Low Fat, Pre‐ and Post‐Rigor, Restructured Beef Roasts
机译:INFLUENCE OF PROCESSING PROCEDURES ON TOTAL COUNT, PRESUMPTIVE COLIFORMS AND Clostridium perfringens IN BEEF FOR FURTHER COOKING
机译:Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature