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Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat

✍ Scribed by J. Fernández-López; E. Sayas-Barberá; J. A. Pérez-Alvarez; V. Aranda-Catalá

Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
159 KB
Volume
29
Category
Article
ISSN
0361-2317

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