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Comparison of Rabbit, Beef, and Chicken Meats for Functional Properties and Frankfurter Processing

✍ Scribed by R.C. WHITING; R.K. JENKINS

Book ID: 108804857
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 519 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb04465.x

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