TENSILE STRENGTH OF PROCESSED MEATS DETERMINED BY AN OBJECTIVE INSTRON TECHNIQUE
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1121-1124
- https://doi.org/10.1111/j.1365-2621.1978.tb15249.x
Abstract
No abstract availableKeywords
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