✦ LIBER ✦
Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High-Oleate Pork
✍ Scribed by S. D. SHACKELFORD; M. F. MILLER; K. D. HAYDON; J. O. REAGAN
- Book ID
- 108816373
- Publisher
- Institute of Food Technologists
- Year
- 1990
- Tongue
- English
- Weight
- 642 KB
- Volume
- 55
- Category
- Article
- ISSN
- 0022-1147
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