๐”– Bobbio Scriptorium
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The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats

โœ Scribed by J.K. Joseph; B. Awosanya; A.T. Adeniran; U.M. Otagba


Book ID
117641192
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
534 KB
Volume
8
Category
Article
ISSN
0950-3293

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