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C. A. Keys
C. A. Keys
University of Arkansas
Red meat
Food science
Citric acid
Loin
Biology
1
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5
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Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
2016
Journal of Animal Science
Ryan J. Stackhouse
J. K. Apple
J. W. S. Yancey
C. A. Keys
T. M. Johnson
L. N. Mehall
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Citations (5)
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