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Heme pigment content in meat as affected by the addition of curing agents

✍ Scribed by R. Sakata; Y. Nagata

Book ID: 118407184
Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 317 KB
Volume: 32
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(92)90097-n

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