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INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

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Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

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John Wiley & Sons Inc

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John Wiley & Sons Inc

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