Post - Mortem Changes in Stored Meats. II. The Effect of Atmospheres Containing Carbon Dioxide in Prolonging the Storage Life of Cut - up Chicken

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Material type: Text

TextPublication details: March 1951Description: 97 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		5;3	Available		JA07579

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