Meat products improved with nonfat dry milk solids.

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Corporate Author: American Dry Milk Institute.
Language(s): English
Published: Chicago, c1953.
Edition: 5th ed., rev.
Subjects: Dried milk
Meat
Note: Published in 1942 under title: Improving meat products with dry milk solids.
Physical Description: 62 p. illus. 24 cm.
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