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Summary
| Description | English: ROLE OF NITRITE, ASCORBATE AND HEAT IN CURED MEAT PIGMENT FORMATION |
| Date | 30 April 2015 () |
| File source | http://www.fao.org/docrep/003/x6556e/x6556e02.htm |
| Author | FAO |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 00:40, 1 May 2015 | | 600 × 365 (34 KB) | XiaoHan (talk | contribs) | User created page with UploadWizard |
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