Study of use levels, quality characterristics and natural cure colorants in mechanically deboned poultry meat summer saus ages[and] Evidence of toxin production by Salmonella
Dhillon, Avtar Singh
Study of use levels, quality characterristics and natural cure colorants in mechanically deboned poultry meat summer saus ages[and] Evidence of toxin production by Salmonella - University of Wisconsin - University of Wisconsin 1975 - 29cm. 122+3L
POULTRY AS FOOD
MEAT POULTRY AS FOOD
T 664.93 D38S
Study of use levels, quality characterristics and natural cure colorants in mechanically deboned poultry meat summer saus ages[and] Evidence of toxin production by Salmonella - University of Wisconsin - University of Wisconsin 1975 - 29cm. 122+3L
POULTRY AS FOOD
MEAT POULTRY AS FOOD
T 664.93 D38S