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EFFECTS OF pH VALUES AND FAT CONTENT ON SODIUM CHLORIDE DIFFUSION RATE IN PORK

✍ Scribed by MAREK CIERACH; MONIKA MODZELEWSKA-KAPITUŁA


Book ID
111340845
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
185 KB
Volume
35
Category
Article
ISSN
0145-8892

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