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EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB

โœ Scribed by KATHRYN CAUSEY; MARY ELIZABETH HAUSRATH; PAUL E. RAMSTAD; FAITH FENTON

Book ID
108790803
Publisher
Institute of Food Technologists
Year
1950
Tongue
English
Weight
340 KB
Volume
15
Category
Article
ISSN
0022-1147

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