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Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slicesJulia Durek, Oliver Schlüter, Dietrich Knorr et al.|Meat Science|2011Cited by 32
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Effects of thermally treated broiler feed with different organic acid levels on resulting meat composition and parameters related to meat qualityJulia Durek, J.S. Bolling, Dietrich Knorr et al.|Innovative Food Science & Emerging Technologies|2014Cited by 13