"Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products," reprint from Journal of Food Science, vo. 53, no. 5, pp. 1273-1277.

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UA053.002-01-0210

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South Dakota State University Archives and Special Collections

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"Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products," reprint from Journal of Food Science, vo. 53, no. 5, pp. 1273-1277.

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  • 1988 (Publication)

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