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An Enzymic Method for Reducing Curd Formation in Canned Salmon

✍ Scribed by M. YAMAMOTO; J. MACKEY

Book ID: 108805019
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 262 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb04939.x

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