Ebook: Wendell Bacterial Fermentations, Sodium Acid Pyrophosphate and Glucono Delta Lactone in Cured Sausage Production
Author: Haymon L.
- Genre: Technique // Food Manufacturing
- Tags: Пищевая промышленность, Пищевые и биологически активные добавки
- Language: English
- pdf
American Meat Science Association. Reciprocal Meat Conference Proceedings. - Volume
34. - 1981. - p.121-125.
34. - 1981. - p.121-125.
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