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Relationship Between Amino Sugars and Meat Microbial Quality
The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1969
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| 主題: | |
| オンライン・アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377847/ https://ncbi.nlm.nih.gov/pubmed/5797950 |
| タグ: |
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