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2016•Meat ScienceRequires access

Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method

Gheorghe Valentin GORAN, Liliana Tudoreanu, Elena Cristina Rotaru, Victor Crivineanu

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Key concepts: Roasting, Food science, Chemistry, Raw material, Cooked meat, Microwave oven, Microwave, Physical chemistry

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