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Effects of Food Composition, pH, and Copper on the Degradation of Vitamin A in Beef Liver Puree During Heat Processing

โœ Scribed by S. A. WILKINSON; M. D. EARLE; A. C. CLELAND


Book ID
108805633
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
626 KB
Volume
47
Category
Article
ISSN
0022-1147

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