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The effect of sodium chloride content and temperature on pork meat isotherms

✍ Scribed by J Comaposada; P Gou; J Arnau

Book ID: 117497532
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 172 KB
Volume: 55
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(99)00154-0

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