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Title: The organoleptic stability of British fresh pork sausages
Author: Leads, C. S.
Awarding Body: University of Bath
Current Institution: University of Bath
Date of Award: 1979
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Doctoral Thesis - University of Bath. Qualification Level: Doctoral
EThOS ID:  DOI: Not available