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SOME ASPECTS OF RAW MEAT TENDERNESS. A Study of Some Factors Affecting Its Change with Cooking and a New Means of Measurement

✍ Scribed by R. W. PURCHAS

Book ID
108800244
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
432 KB
Volume
38
Category
Article
ISSN
0022-1147

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