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SOME POST-MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C

✍ Scribed by E. D. CAGLE; R. L. HENRICKSON


Book ID
108799251
Publisher
Institute of Food Technologists
Year
1970
Tongue
English
Weight
377 KB
Volume
35
Category
Article
ISSN
0022-1147

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