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RELATIONSHIP BETWEEN COMPOSITION, STABILITY AND RHEOLOGICAL PROPERTIES OF RAW COMMINUTED MEAT BATTERS

✍ Scribed by R. TOLEDO; J. CABOT; D. BROWN

Book ID: 108802841
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 326 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb12588.x

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