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Thawing of meat in water and by direct contact with heated plates / I. Merts ... [et al.]
by MIRINZ Food Technology and Research.; Merts, I.;
Year: [1998]
Book
Quality control of post-mortem muscle tissue / by Herbert W. Ockerman.
by Ockerman, Herbert W.;
Year: c1976., Callno: 637.5.07 OCK [Q]
Book
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