Relationship Between Sensory Test Scores,Bacterial Numbers,and ERV on Paired - Raw and - Cooked Ground Beef from Freshness to Spoilage

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Material type: Text

TextPublication details: May 1966Description: 128 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		20;5	Available		JA04992

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