✦ LIBER ✦
Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat Joints
✍ Scribed by D. BURFOOT; K. P. SELF; W. R. HUDSON; T. J. WILKINS; S. J. JAMES
- Book ID
- 108816352
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 709 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0950-5423
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