Cite
HARVARD Citation
Irmscher, S. et al. (2016). Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology. Lebensmittel-Wissenschaft + Technologie =. pp. 439-445. [Online].
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Irmscher, S. et al. (2016). Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology. Lebensmittel-Wissenschaft + Technologie =. pp. 439-445. [Online].