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bibliographicCitation Koutsidis G, Elmore JS, Oruna-Concha MJ, Campo MM, Wood JD, Mottram DS. Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Sci. 2008 Jun;79(2):270–7. doi: 10.1016/j.meatsci.2007.09.010. PMID: 22062754.
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