RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK

✍ Scribed by D. L. HUFFMAN; J. L. CORDRAY

• Book ID: 108803877
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 379 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb06493.x