๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

QUALITY CHARACTERISTICS OF SOY-SUBSTITUTED GROUND BEEF, PORK AND TURKEY MEAT LOAVES

โœ Scribed by CLAUDIA W. WILLIAMS; MARY E. ZABIK


Book ID
108801103
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
483 KB
Volume
40
Category
Article
ISSN
0022-1147

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