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Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat

✍ Scribed by AARON E. WASSERMAN; FLORENCE TALLEY

Book ID: 108797683
Publisher: Institute of Food Technologists
Year: 1968
Tongue: English
Weight: 653 KB
Volume: 33
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1968.tb01353.x

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