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POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT

✍ Scribed by L. P. GRUNDEN; J. H. MacNElL; P. S. DIMICK

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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✍ K. OSTOVAR; J. H. MacNEIL; K. O'DONNELL 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 354 KB

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