FUNCTIONAL INGREDIENT BLEND PRODUCES LOW-FAT MEAT-PRODUCTS TO MEET CONSUMER EXPECTATIONS

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作者：
TAKI, GH
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来源：
FOOD TECHNOLOGY | 1991年 / 45卷 / 11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：70 / &
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