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FORMATION OF LACTIC ACID, VOLATILE FATTY ACIDS AND NEUTRAL, VOLATILE MONOCARBONYL COMPOUNDS IN SWEDISH FERMENTED SAUSAGE

✍ Scribed by HANS HALVARSON

Book ID: 108799972
Publisher: Institute of Food Technologists
Year: 1973
Tongue: English
Weight: 297 KB
Volume: 38
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1973.tb01413.x

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