DEVELOPMENT AND MAIN CHARACTERISTICS OF MODERN GERMAN MEAT HYGIENE REGULATIONS

被引：0

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作者：

BARTELS, H

机构：

来源：

FLEISCHWIRTSCHAFT | 1977年 / 57卷 / 12期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：2145 / 2148

页数：4

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