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. 1965 Jan;13(1):120–121. doi: 10.1128/am.13.1.120-121.1965

Relationship Between Water-Holding Capacity of Meats and Microbial Quality¹

PMCID: PMC1058204 PMID: 14264840

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

HAMM R. Biochemistry of meat hydration. Adv Food Res. 1960;10:355–463. doi: 10.1016/s0065-2628(08)60141-x. [DOI] [PubMed] [Google Scholar]

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