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The fatty acid content of meat and poultry before and after cooking

✍ Scribed by Irene C. L. Chang; Betty M. Watts

Book ID: 112806804
Publisher: Springer-Verlag
Year: 1952
Tongue: English
Weight: 611 KB
Volume: 29
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02639813

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