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სამეცნიერო სტატია bilimsel makale scientific article published in February 2004 2004年學術文章 2004年学术文章 artigo científico مقالة علمية نشرت في فبراير 2004 2004年学术文章 scientific article published in February 2004 artykuł naukowy artikull shkencor บทความทางวิทยาศาสตร์ artikel ilmiah artículu científicu artículo científico publicado en 2004 wetenschappelijk artikel научная статья 2004年学术文章 teaduslik artikkel наукова стаття, опублікована в лютому 2004 vitskapeleg artikkel 2004年の論文 2004年学术文章 vetenskaplig artikel articolo scientifico vedecký článok tieteellinen artikkeli artigo científico scientific article published in February 2004 2004年學術文章 vědecký článek artigo científico bài báo khoa học 2004年學術文章 article scientific научни чланак wissenschaftlicher Artikel επιστημονικό άρθρο vitenskapelig artikkel научна статия 2004年学术文章 мақолаи илмӣ 2004 nî lūn-bûn tudományos cikk videnskabelig artikel scienca artikolo 2004年學術文章 article científic article scientifique naučni članak artikulong pang-agham articol științific מאמר מדעי 2004년 논문 ফেব্রুয়ারি ২০০৪-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ 2004年學術文章 научни чланак 2004年学术文章
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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork
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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork
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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork
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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork
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