| 000 | 00366nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aR J Borton | ||
| 245 | 4 | _aThe Effect of Microorganisms on the Emulsifying Capacity and Extract Release Volume of Fresh Porcine Tissues | |
| 260 | _cJanuary 1968 | ||
| 300 | _a94 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c520699 _d520699 |
||