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  1. 1
    Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
    Published 2021
    Subjects: “…tenderness…”
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  2. 2
    Consumer Preferences and Acceptance of Meat Products
    Published 2020
    Subjects: “…tenderness…”
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  3. 3
    Antioxidant Activity of Polyphenolic Plant Extracts
    Published 2021
    Subjects: “…tentative bioactive constituents…”
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