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The Chemistry of Flesh Foods and Their Losses on Cooking

Detalles Bibliográficos
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Thacker 1934
Materias:	Reviews
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5159004/

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