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- Browsing Cattlemen's Day, 1997 by Subject
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Browsing Cattlemen's Day, 1997 by Subject "Warmed-over flavor"
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(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-02)Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...
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