[Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during curing]. [electronic resource]

By: Contributor(s): Producer: 19800119Description: 167-75 p. digitalISSN:
  • 0003-9055
Subject(s): In: Archiv fur experimentelle Veterinarmedizin vol. 33
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Publication Type: Comparative Study; English Abstract; Journal Article

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