J. Sci. Food Agric.
 1997
DOI: 10.1002/(sici)1097-0010(199710)75:2<179::aid-jsfa859>3.0.co;2-0
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Colour values of cooked top-round beef juices as affected by endpoint temperatures, frozen storage of cooked samples and storage of expressed juices

S. D. Senter
1
,
Louis L. Young
2
,
G. K. Searcy
3
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Cited by 2 publications
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