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Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue

✍ Scribed by F. H. PEPPER; A. M. PEARSON


Book ID
108799009
Publisher
Institute of Food Technologists
Year
1969
Tongue
English
Weight
342 KB
Volume
34
Category
Article
ISSN
0022-1147

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