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Protein Changes Related to Ham Processing Temperatures I. Effect of Time-Temperature on Amount and Composition of Soluble Proteins

✍ Scribed by EDWARD H. COHEN

Book ID: 108797370
Publisher: Institute of Food Technologists
Year: 1966
Tongue: English
Weight: 503 KB
Volume: 31
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1966.tb01934.x

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