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Effect of Microwave Oven processing, Hot Air Oven Cooking, Cuting and Polyphosphate Treatment on Physico - chemical, Sensory and Textural Characteristics of Buffalo Meat Products

I Hoda

Effect of Microwave Oven processing, Hot Air Oven Cooking, Cuting and Polyphosphate Treatment on Physico - chemical, Sensory and Textural Characteristics of Buffalo Meat Products - May - June 2002 - 240

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