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Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics

โœ Scribed by L. W. HAND; C. A. HOLLINGSWORTH; C. R. CALKINS; R. W. MANDIGO


Book ID
108812133
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
370 KB
Volume
52
Category
Article
ISSN
0022-1147

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