Copper and Iron Content of Ice Cream and Mellorine and Its Significance in the Development of Oxidative Flavor Defects

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Material type: Text

TextPublication details: December 1961Description: 515 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;12	Available		JA06119

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