✦ LIBER ✦

The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT

✍ Scribed by STEPHEN S. CHANG; ROBERT J. PETERSON

Book ID: 108802665
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 766 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb01486.x

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