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2007. Meat processing Kijowski, J. M., and M. G. Mast. 1988. Effect of sodium technology for small-to-medium-scale producers. chloride and phosphates on the thermal properties of Food and Agriculture Organization of the United chicken meat proteins. Journal of Food Science Nations Regional Office for Asia and Pacific, Rap 53:367–370, 387. publication 2007/20, Bangkok. Koolmes, P. A., G. Winjgaards, M. H. G. Tersteeg, and Honikel, K. O., and R. Hamm. 1978. Influence of J. G. Van Logtestijn. 1993. Changes of the micro- cooling and freezing of minced pre-rigor muscle on structure of a comminuted meat system during the breakdown of ATP and glycogen. Meat Science heating. Food Structure 12:427–441. 2(3):181–188. Krishnan, K. R., and N. Sharma. 1990. Studies on emul- Honikel, K. O., C. Fischer, A. Hamid and R. Hamm

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