The Quality of Smoked Ham as Affected by Adding Antibiotic and Fat to the Diet and Phosphate to the Cure.I. Cooking Losses,Palatability,Separable Fat,and Shear Values
Material type:
TextPublication details: June 1956Description: 265
In:
Food Technology
| Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Journal Articles
|
BCAS Library | 10;6 | Available | JA06876 |
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