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A STUDY ON THE EFFECT OF MUSCLE CONSTITUENTS ON EMULSIFYING CHARACTERISTICS OF POULTRY MEAT
Abstract
Abstract not available
Subject Area
Food science
Recommended Citation
NEELAKANTAN, SANKARA, "A STUDY ON THE EFFECT OF MUSCLE CONSTITUENTS ON EMULSIFYING CHARACTERISTICS OF POULTRY MEAT" (1970). ETD collection for University of Nebraska-Lincoln. AAI7103650.
https://digitalcommons.unl.edu/dissertations/AAI7103650
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