๐”– Bobbio Scriptorium
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EFFECT OF CURE ON PORK WITJ-J WATERY STRUCTURE. II. EFFECT ON QUALITY OF CANNED HAMS

โœ Scribed by J. WISMER-PEDERSEN


Book ID
108795550
Publisher
Institute of Food Technologists
Year
1960
Tongue
English
Weight
195 KB
Volume
25
Category
Article
ISSN
0022-1147

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