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SALT CURE AND DRYING-TIME AND TEMPERATURE EFFECTS ON VIABILITY OF Trichinella spiralis IN DRY-CURED HAMS

โœ Scribed by W. J. ZIMMERMANN


Book ID
108799361
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
650 KB
Volume
36
Category
Article
ISSN
0022-1147

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