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Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

โœ Scribed by W. J. MEANS; G. R. SCHMIDT


Book ID
108811336
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
881 KB
Volume
51
Category
Article
ISSN
0022-1147

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