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Hence, MP gels with pH 6.25 and sodium concentration of 0.30 M would be better for production meat products containing cornstarch to boost their particular water keeping capability. © Korean Society for Food Science of Animal Resources.Currently, there is an evergrowing interest among consumers in choosing healthy meat with a better percentage of efa's (FA). This research had been carried out to gauge the role various ratios of dietary n-6n-3 on growth performance, FA profile of longissim
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