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| some of the volatile compounds such as methylbenzene, are believed to be formed by thermal degradation of meat, might be formed during chill storage, and the rate of formation of some was dependent on the specific compound. |
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Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere.Journal of Food Science,Volume 67, Issue 4, pages 1580¨C1589, May 2002 |
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