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The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

✍ Scribed by O'Flynn, C.C.; Cruz-Romero, M.C.; Troy, D.J.; Mullen, A.M.; Kerry, J.P.

Book ID
121805576
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
229 KB
Volume
96
Category
Article
ISSN
0309-1740

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