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The influence of mincing and temperature of storage 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: 118407195
Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 545 KB
Volume: 32
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(92)90108-g

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