| 000 | 00383nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aP Sherman | ||
| 245 | 4 | _aThe Water Binding Capacity of Fresh Pork.III. The Influence of Cooking Temperature on the Water Binding Capacity of Lean Pork | |
| 260 | _cFebruary 1961 | ||
| 300 | _a90 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
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| 999 |
_c595299 _d595299 |
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