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Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable maximum limit

✍ Scribed by Marco Iammarino; Aurelia Di Taranto; Marilena Muscarella

Book ID: 116738410
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 320 KB
Volume: 90
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.07.015

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