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A Comparison of Four Methods for Pastry Tenderness Evaluation

✍ Scribed by C. GAIL STINSON; MARION B. HUCK

Book ID: 108798958
Publisher: Institute of Food Technologists
Year: 1969
Tongue: English
Weight: 420 KB
Volume: 34
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1969.tb12082.x

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