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J. A. Pérez-Alvarez and J. Fernández-López, “Chemistry and Biochemistry of Color in Muscle Foods,” In: Y. H. Hui, W. K. Nip, L. M. L. Nollet, G. Paliyath and B. K. Simpson, Eds, Food Biochemistry and Food Processing, Blackwell Publishing, Ames, 2006, pp. 337-350. doi:10.1002/9780470277577.ch15

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