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Effect of different cooking methods on warmed-over flavour development in pork |
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| Authors: | Vasundhara Thayur Satyanarayan Karl-Otto Honikel |
| Affiliation: | 1. Bundesanstalt für Fleischforschung, Institut für Chemie und Physik, E.-C.-Baumann-Strasse 20, W-8650, Kulmbach, Federal Republic of Germany |
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