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oaioai:dr.lib.iastate.edu:20.500.12876/79159

Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna

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Publication date
1 January 1978
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Doi

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    Digital Repository @ Iowa State University (ISU)

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    Last time updated on 11/01/2024

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