| Title: | Chemistry of color, flavor and odor changes in irradiating meat. |
| Author: | United States Department of Commerce. Office of Technical Services |
| Author: | Quartermaster Food and Container Institute for the Armed Forces (U.S.) |
| Note: | [Washington, 1956 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Food -- Analysis |
| Subject: | Meat |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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