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Vitamins. Journal of 2005b. The mechanisms controlling heat and mass Food Composition and Analysis 19:311–320 transfer on frying of beefburgers. Part 2: The influ- Laakkonen, E., G. H. Wellington, and J. W. Sherbon. ence of the pan temperature and patty diameter. 1970. Low-temperature, long-time heating of bovine Journal of Food Engineering 71:18–27. muscle 1. Changes in tenderness, water-binding Palka, Krystyna. 2003. The influence of post-mortem capacity, pH and amount of water-soluble compo- ageing and roasting on the microstructure, texture and nents. Journal of Food Science 35:175–177. collagen solubility of bovine semitendinosus muscle. Leander, R. C., H. B. Hedrick, M. F. Brown, and J. A. Meat Science 64:191–198. White. 1980. Comparison of structural changes in Patel, J. R., A. C. Williams-Campbell, M. N. Liu, and

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