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Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating

✍ Scribed by C. A. REITMEIER; K. J. PRUSA

Book ID: 108812226
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 400 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb14241.x

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