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Effect of Low-Dose Irradiation and Post-Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

โœ Scribed by R.K. JENKINS; D.W. THAYER; T.J. HANSEN

Book ID
108814068
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
742 KB
Volume
54
Category
Article
ISSN
0022-1147

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