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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Qua...
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Arvidsson-Segerkvist, Katarina
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Gudjónsdóttir, María
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Hilmarsson, Óli Þór
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Karlsson, Anders H.
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Animal Science and Zoology
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LF-NMR
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Warner-Bratzler shear force
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cooking loss
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flavour
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water and lipid distribution
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Opin vísindi (Iceland)
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