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CHANGES IN THE FREE FATTY ACID AND AMMONIA CONTENT OF BEEF DURING AGING AND PROCESSING

✍ Scribed by G. M. BROOKS; G. R. AMMERMAN

Book ID
108803573
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
280 KB
Volume
43
Category
Article
ISSN
0022-1147

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