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Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock

โœ Scribed by Mark Krasnow; Tucker Bunch; Charles Shoemaker; Christopher R. Loss


Book ID
111407154
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
562 KB
Volume
77
Category
Article
ISSN
0022-1147

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