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Fermented sausage manufacture, structure, and protein solubilities /

Thesis (Ph. D.)--University of Wisconsin--Madison, 1973. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 105-106).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/609108886
Date January 1973
CreatorsKlement, James Thomas,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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