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UYARCAN M, KAYAARDI S. EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS. Ital. J. Food Sci. [Internet]. 2019 Nov. 29 [cited 2025 Feb. 7];31(4). Available from: https://itjfs.com/index.php/ijfs/article/view/1422