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Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef

✍ Scribed by J.-H. Cheng; H.W. Ockerman

Book ID: 117497199
Publisher: Elsevier Science
Year: 1998
Tongue: English
Weight: 1022 KB
Volume: 49
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(97)00111-3

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