Ptrliminsty Studies on the Significance of Tissue Moisture in Determining the Control of Sodium Chloride in Processed Meats

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Material type: Text

TextPublication details: April 1964Description: 169 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		18;4	Available		JA05333

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