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INFLUENCE OF CURING INGREDIENTS AND STORAGE TIME ON THE QUALITY OF PREBLENDED SAUSAGE MEATS AND FRANKFURTERS

✍ Scribed by R. C. WALDMAN; D. O. WESTERBERG; S. SIMON

Book ID
108800685
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
540 KB
Volume
39
Category
Article
ISSN
0022-1147

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