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EFFECTS OF PROCESS MODIFICATION AND HEAT-PUMP DRYING ON PHYSICAL AND SENSORY PROPERTIES OF CHINESE STYLE SHREDDED BEEF
Authors:
CHEN T BHANDARI BR REDDEN V
Citation:
T. Chen et al., EFFECTS OF PROCESS MODIFICATION AND HEAT-PUMP DRYING ON PHYSICAL AND SENSORY PROPERTIES OF CHINESE STYLE SHREDDED BEEF, Food Australia, 49(9), 1997, pp. 423-427
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