HISTOLOGICAL MODIFICATIONS DURING THE PHASES OF PREPARATION OF COOKED HAM

被引：0
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作者：
BENAZZI, C
机构：
来源：
INDUSTRIE ALIMENTARI | 1981年 / 20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：868 / &
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