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EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT

✍ Scribed by J. WISMER-PEDERSEN

Book ID: 108795549
Publisher: Institute of Food Technologists
Year: 1960
Tongue: English
Weight: 661 KB
Volume: 25
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1960.tb00027.x

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