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The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

✍ Scribed by I. Bloukas; K.O. Honikel

Book ID
118057859
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
542 KB
Volume
32
Category
Article
ISSN
0309-1740

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