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Results: 1
THERMAL-PROCESSING CANNED MEAT WITH SUB-FREEZING INITIAL TEMPERATURES- THERMAL AND MICROBIAL VALIDATION
Authors:
SANDBERG GMM DURANCE TD RICHARD P LEUNG PH
Citation:
Gmm. Sandberg et al., THERMAL-PROCESSING CANNED MEAT WITH SUB-FREEZING INITIAL TEMPERATURES- THERMAL AND MICROBIAL VALIDATION, Journal of food science, 59(4), 1994, pp. 693
Risultati:
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