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Effect of processing methods on product characteristics, lipid, fatty acid composition and oxidative stability of smoke-dried beef

✍ Scribed by John O. Igene; Danladi H. Tukura

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 349 KB
Volume: 37
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740370816

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