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Macfarlane, J. J., I. J. Mckenzie, and R. H. Turner 1986. myofibrils. Meat Science 8:245–281. Pressure–heat treatment of meat: Changes in myofi- Offer, G., and P. Knight. 1988. The structural basis of brillar proteins and ultrastructure. Meat Science water-holding in meat. In Developments in Meat 17:161–176. Science, vol. 4, edited by R. A. Lawrie. London: Mandigo, R. W., and O. Esquivel. 2004. Emulsions and Elsevier Applied Science, London. batters. In Encyclopedia of Meat Sciences, vol. 1: Paneras, E. D., J. G. Bloukas, and S. N. Papadima. 1996. Chemistry and Physics of Comminuted Products, Effect of meat source and fat level on processing and edited by C. Devine and M. Dikeman. Oxford: quality characteristics of frankfurters. Lebensmittel- Elsevier

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