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Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
Innovative food science and emerging technologies

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
Author(s) of Article  Will be identified in next release
Citation  Innovative food science and emerging technologies 2011 v.12 no.3 pp. 216-225
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=473009
Name of Publication  Innovative food science and emerging technologies
Publishing Company  Will be identified in next release
Accession Number  100158