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Technical note: The effect of curing and maturing of bacon on muscle pH

✍ Scribed by W. J. GALLWEY; P. V. TARRANT

Book ID: 108803031
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 146 KB
Volume: 13
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1978.tb00788.x

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