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The Effects of Smoking and Smoking Temperatures on the Shrinkage,Rancidity Development,Keeping Quality,and Palatability of Dry - Cured Hams

James D Kemp

The Effects of Smoking and Smoking Temperatures on the Shrinkage,Rancidity Development,Keeping Quality,and Palatability of Dry - Cured Hams - May 1961 - 267

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