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Eliminating Warmed-Over Flavor in Precooked Food

Cornell Hospitality Quarterly

Impact Factor: 2.7 / 5-Year Impact Factor: 4.4

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First published online August, 1970

Eliminating Warmed-Over Flavor in Precooked Food

Volume 11, Issue 2

https://doi.org/10.1177/001088047001100210

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