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meat science research laboratory beltsville
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Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate
Meat Science Research Laboratory (Beltsville, Md.) · The Laboratory
100 sayfa · 1979
Food / Analysis / Composition / Bacon / Cooking (Bacon)
Bone, cartilage and connective tissue
Meat Science Research Laboratory (Beltsville, Md.) · The Laboratory
57 sayfa · 1985
Meat / Beef / Food / Quality / Food industry and trade