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A RHEOLOGICAL METHOD FOR EVALUATING THE TEXTURAL QUALITIES OF COOKED MUTTON

โœ Scribed by F. HUANG; A. E. DETHMERS; J. W. ROBERTSON

Book ID
108802840
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
469 KB
Volume
42
Category
Article
ISSN
0022-1147

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