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POTENTIATION OF THE ASCORBATE EFFECT IN CURED MEAT PIGMENT DEVELOPMENT

✍ Scribed by B. BORENSTEIN

Book ID: 108801506
Publisher: Institute of Food Technologists
Year: 1976
Tongue: English
Weight: 253 KB
Volume: 41
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1976.tb14387.x

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