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Thus, MP gels with pH 6.25 and sodium focus of 0.30 M would be much better for manufacturing animal meat products containing cornstarch to boost their particular water holding capability. © Korean Society for Food Science of Animal Resources.Currently, there is an increasing interest among consumers in picking healthy meat with a larger percentage of essential fatty acids (FA). This test ended up being performed to judge the role of different ratios of dietary n-6n-3 on development per
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