The Water Binding Capacity of Fresh Pork.III. The Influence of Cooking Temperature on the Water Binding Capacity of Lean Pork

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Material type: Text

TextPublication details: February 1961Description: 90 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		JA05987

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