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THE QUALITY OF UNCANNED HAM AS INFLUENCED BY LONG-TERM STORAGE AT CRYOSCOPIC TEMPERATURE.

Author(s) : SZMANKO T., DUDA Z., OGONOWSKA D.

Summary

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Details

  • Original title: THE QUALITY OF UNCANNED HAM AS INFLUENCED BY LONG-TERM STORAGE AT CRYOSCOPIC TEMPERATURE.
  • Record ID : 1988-1083
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 329-337; 2 fig.; 1 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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