Chemistry of color, flavor and odor changes in irradiating meat
Contributor(s): Resource type: Ressourcentyp: BuchBookLanguage: English Publisher: [Washington] : United States Department of Commerce, Office of Technical Services, 1955Description: 16 SReport number: PB 121309Genre/Form: Action note:- 1
| Item type | Home library | Shelving location | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Magazinbestand ausleihbar | Bibliothek Campus Süd | Geschlossenes Magazin | V E 1333 | Available | 51900675090 |
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