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  1. Meat Emulsions

    https://meatsci.osu.edu/node/130

    the fact that the chloride anion, being larger, would be less hydraded than the sodium cation. The ...

  2. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    the fact that more crude myosin is extracted from pre-rigor muscle than from post-rigor muscle and ...

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