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Ingredients in Meat Products [electronic resource] : Properties, Functionality and Applications / edited by Rodrigo Tarté.

By: Tarté, Rodrigo.
Contributor(s): SpringerLink (Online service).
Material type: materialTypeLabelBookPublisher: New York, NY : Springer New York, 2009Description: digital.ISBN: 9780387713274.Subject(s): Chemistry | Food science | Chemistry | Food ScienceDDC classification: 641.3 | 664 Online resources: Click here to access online In: Springer eBooks
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