✦ LIBER ✦
Acceptability of Flavor, Texture, and Appearance in Mutton Processed Meat Products Made by Smoking, Curing, Spicing, Adding Starter Cultures and Modifying Fat Source
✍ Scribed by D. T. BARTHOLOMEW; C. I. OSUALA
- Book ID
- 108811648
- Publisher
- Institute of Food Technologists
- Year
- 1986
- Tongue
- English
- Weight
- 363 KB
- Volume
- 51
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.