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A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability

✍ Scribed by C. M. LEE; R. J. CARROLL; A. ABDOLLAHI

Book ID
108804877
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
958 KB
Volume
46
Category
Article
ISSN
0022-1147

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