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About this Agricultural and Biological Sciences article
Comparison of Various Types of Starch When Used in Meat Sausages by Skrede, G. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Skrede, G.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 1989
- Field
- Agricultural and Biological Sciences (Life Sciences)