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PATTY FORMATION METHOD, THICKNESS AND WEIGHT EFFECTS ON PROPERTIES OF COOKED LOW-FAT BEEF PATTIES

โœ Scribed by M.N. LIU; B.W. BERRY


Book ID
111343682
Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
633 KB
Volume
9
Category
Article
ISSN
1046-0756

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