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EFFECT OF FAT LEVEL AND RADAPPERTIZATION DOSE LEVEL ON THE QUALITY OF PORK ROLLS

✍ Scribed by GARY W. SHULTS; JOSEPH S. COHEN; VERA C. MASON; EUGEN WIERBICKI

Book ID: 108802986
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 492 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb14490.x

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