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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

By: Material type: TextTextPublication details: May - June 2002Description: 240 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 39;3 Available JA01804

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