EFFECTS OF pH VALUES AND FAT CONTENT ON SODIUM CHLORIDE DIFFUSION RATE IN PORK.
| Autor: | CIERACH, MAREK1, MODZELEWSKA-KAPITUŁA, MONIKA |
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| Zdroj: | Journal of Food Processing & Preservation. Apr2011, Vol. 35 Issue 2, p129-142. 14p. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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