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1
Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products /
by
Kayfus, Timothy Jon, 1957-
Published 1981
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2
Factors affecting properties of pork sausage patties made with reduced salt contents /
by
Matlock, Robert Gerard, 1959-
Published 1983
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3
Effect of various combinations of goat, pork and sodium acid pyrophosphate on the properties of fresh link sausage /
by
Reddy, Bokka Rajendra
Published 1980
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4
Influence of fat levels, nonmeat proteins, salt, sodium tripolyphosphate and temperature on the chemical, physical and sensory properties of frankfurter-type sausages /
by
Gilchrist, Caleb Llewellyn, 1959-
Published 1987
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Soy protein and formulated meat products /
by
Hoogenkamp, Henk W.
Published 2005
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6
Sausage : a global history /
by
Allen, Gary (Gary J.)
Published 2015
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7
Sausages and food safety.
Published 2011
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Salami : practical science and processing technology /
by
Feiner, Gerhard
Published 2016
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Allen, Gary (Gary J.)
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Feiner, Gerhard
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Gilchrist, Caleb Llewellyn, 1959-
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Hoogenkamp, Henk W.
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Kayfus, Timothy Jon, 1957-
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Matlock, Robert Gerard, 1959-
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Reddy, Bokka Rajendra
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United States
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