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Reducing the cooking loss of ham by incorporating modified corn starch

Siriwardane R.M.A.T.M

Reducing the cooking loss of ham by incorporating modified corn starch - 2011 - viii,55 p 30 cm.

Subjects--Topical Terms:
BINDING AGENT
COOKED HAM
MODIFIED CORN STARCH
TUMBLING

Dewey Class. No.: 636,664

Universal Decimal Class. No.: / SIR

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