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Phosphates as Antibotulinal Agents in Cured Meats: A Review

Phosphates as Antibotulinal Agents in Cured Meats: A Review

WAGNER, M. K.
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Volume:
49
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-49.6.482
Date:
June, 1986
File:
PDF, 638 KB
english, 1986
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