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Texture and Sensory Evaluations of Frankfurters Made with Different Formulations and Processes

✍ Scribed by C.M. LEE; R.C. WHITING; R.K. JENKINS


Book ID
108812223
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
662 KB
Volume
52
Category
Article
ISSN
0022-1147

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