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Chemical indicators for determining the presterilization quality of canned curried meat: Factors affecting the quantity of the chemical indices
T.S. Vasundhara, K.V. Kumudavally, Joyce D'Souza, H.S.Phanindra Kumar, T.R. SharmaVolume:
29
Year:
1988
Language:
english
Pages:
10
DOI:
10.1016/0308-8146(88)90095-7
File:
PDF, 478 KB
english, 1988