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FACTORS AFFECTING CHEMICAL PROPERTIES OF HEME AND LIPID COMPONENTS IN MECHANICALLY DEBONED TURKEY MEAT.
Abstract
Abstract not available
Subject Area
Food science
Recommended Citation
JANKY, DOUGLAS MICHAEL, "FACTORS AFFECTING CHEMICAL PROPERTIES OF HEME AND LIPID COMPONENTS IN MECHANICALLY DEBONED TURKEY MEAT." (1974). ETD collection for University of Nebraska-Lincoln. AAI7423914.
https://digitalcommons.unl.edu/dissertations/AAI7423914
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