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Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

✍ Scribed by P.R Sheard; A Tali


Book ID
116736323
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
340 KB
Volume
68
Category
Article
ISSN
0309-1740

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