Factors affecting emulsification of fat in comminuted meat systems /
Autor principal: | |
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Formato: | Libro |
Lenguaje: | English |
Publicado: |
Leatherhead, Surrey :
British Food Manufacturing Industries Research Association,
1971.
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Colección: | Scientific and technical survey ;
no. 71) |
Materias: |
Descripción Física: | 21 páginas ; 21 cm.-- |
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