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Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing

✍ Scribed by Peter Paulsen; Friedrich Bauer

Book ID: 105899538
Publisher: Springer
Year: 2006
Tongue: English
Weight: 167 KB
Volume: 225
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-006-0464-0

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