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EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS

✍ Scribed by W. E. TOWNSEND; S. A. ACKERMAN; L. P. WITNAUER; W. E. PALM; C. E. SWIFT

Book ID: 108799488
Publisher: Institute of Food Technologists
Year: 1971
Tongue: English
Weight: 609 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb04038.x

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