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About this Agricultural and Biological Sciences article
Influence Of Curing Ingredients And Storage Time On The Quality Of Preblended Sausage Meats And Frankfurters by R. C. WALDMAN; D. O. WESTERBERG; S. SIMON 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
- R. C. WALDMAN; D. O. WESTERBERG; S. SIMON
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 1974
- Field
- Agricultural and Biological Sciences (Life Sciences)
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