The Water Binding Capacity of Fresh Pork.I. The Influence of Sodium Chloride,Pyrophosphate,and Polyphosphate on Water Absorption

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Material type: Text

TextPublication details: February 1961Description: 79 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		15;2	Available		JA05985

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