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A limited mathematical model for the fermentation of dry sausage

✍ Scribed by B.E. Verlinden; J.A. Spriet

Book ID: 107933701
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 972 KB
Volume: 21
Category: Article
ISSN: 0260-8774
DOI: 10.1016/0260-8774(94)90092-2

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