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K. Cooksey

University of Illinois at Urbana–Champaign

3

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Post-packaging Pasteurization Reduces CIostridiur perfringens and Other Bacteria in Precooked Vacuum-packaged Beef Loin Chunks

1993 Journal of Food Science
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Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

1990 Journal of Food Science
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