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Bind, Sensory and Chemical Properties of Restructured Dry-cured Hams

✍ Scribed by C.J. HARMON; W.J. MEANS; J.D. KEMP

Book ID: 108818464
Publisher: Institute of Food Technologists
Year: 1992
Tongue: English
Weight: 505 KB
Volume: 57
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1992.tb05485.x

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