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PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTS

✍ Scribed by M. G. HEYDANEK JR.; G. WOOLFORD; L. C. BAUGH

Book ID
108803934
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
582 KB
Volume
44
Category
Article
ISSN
0022-1147

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