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Critical Heating Point for Thermal Processing of Mussels in Cans

✍ Scribed by M. R. CASALES; C. E. DEL VALLE; C. L. SOULÉ


Book ID
108811242
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
259 KB
Volume
50
Category
Article
ISSN
0022-1147

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