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CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT |
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| Authors: | B. G. LYON C. E. LYON W. E. TOWNSEND |
| Affiliation: | Author B.G. Lyon is with the Animal Products Composition and Utilization Research Unit, and Authors C.E. Lyon and Townsend with the Animal Products Development Research Unit, USDA-SEA, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604. |
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