Effect of Some Additives on the Quality of Low Fat Cooked Emulsion Sausage of Beef

By: Shehata H A et alMaterial type: TextTextPublication details: September - October 1998Description: 447 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
35;5 Available JA00676

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