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E., R. Whyte, G. Bayne, S. M. Paulin, R. J. edited by C. L. Cutting. Langford, UK: Meat Research Lake, and P. van der Logt. 2007. Survey of domestic Institute. food handling practices in New Zealand. International Bernholdt, H. F. 1974. Merchandising frozen meats and Journal of Food Microbiology 117(3):306–311. consumer attitudes in purchasing and preparation. In Grujic, R., L. Petrovic, B. Pikula, and L. Amidzic. 1993. Meat Freezing—Why and How? Meat Research Definition of the optimum freezing rate. 1. Institute Symposium No 3, edited by C. L. Cutting. Investigation of structure and ultrastructure of beef M. Langford, UK: Meat Research Institute. Longissimus dorsi frozen at different freezing rates. Buts, B., M. Casteels, E. Claeys, and D. Demeyer. 1986. Meat Science 33:301–318.

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