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Sensory Quality of Spaghetti with Meat Sauce After Varying Holding Treatments and Heating in Institutional Microwave and Convection Ovens

✍ Scribed by MARION L. CREMER

Book ID: 108805907
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 538 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb05035.x

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