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THE EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE ON FLAKED, CURED PORK.
Abstract
Abstract not available
Subject Area
Food science
Recommended Citation
NEER, KEITH LOWELL, "THE EFFECTS OF SALT, SODIUM TRIPOLYPHOSPHATE AND FROZEN STORAGE ON FLAKED, CURED PORK." (1975). ETD collection for University of Nebraska - Lincoln. AAI7613342.
https://digitalcommons.unl.edu/dissertations/AAI7613342
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