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Influence of Different Chilling Conditions on Hot-Boned Pork

✍ Scribed by K. O. HONIKEL; J. O. REAGAN

Book ID: 108811713
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 391 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb13929.x

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