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ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS |
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| Authors: | J. O. IGENE A. M. PEARSON |
| Affiliation: | Author Pearson is with the Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824. Author Igene, formerly affiliated with Michigan State Univ., is now with the National Horticulture Research Institute, P.M.6. 5432, Ibadan, Nigeria. |
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