The Effects of Smoking and Smoking Temperatures on the Shrinkage,Rancidity Development,Keeping Quality,and Palatability of Dry - Cured Hams

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Material type: Text

TextPublication details: May 1961Description: 267 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;5	Available		JA06034

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