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UYARCAN, M. and KAYAARDI, S. 2019. EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS. Italian Journal of Food Science. 31, 4 (Nov. 2019). DOI:https://doi.org/10.14674/IJFS-1422.