✦ LIBER ✦
Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials
✍ Scribed by A. ABU-BAKAR; J.O. REAGAN; H.M. VAUGHTERS; W.E. TOWNSEND; J.A. CARPENTER; M.F. MILLER
- Book ID
- 108813917
- Publisher
- Institute of Food Technologists
- Year
- 1989
- Tongue
- English
- Weight
- 431 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0022-1147
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