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