Effect of Subtilin and Streptomycin on the Formation of Nitric Oxide Hemochromogen in Cooked Ground Fresh Beef

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Material type: Text

TextPublication details: April 1952Description: 129 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		6;4	Available		JA07462

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