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About this nonfiction
The tenderization of meat. The scientific basis of the tenderay process. by Mellon Institute of Industrial Research. is a nonfiction available to read on EtoBox.
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- Mellon Institute of Industrial Research.
- Publisher
- Industrial fellowship on meat merchandising, Mellon institute, 1941.
- Published
- 1941
- Language
- EN
- Category
- nonfiction
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