THE SHELF-LIFE OF PIECES OF FRESH MEAT AS A FUNCTION OF DEGREE OF COMMINUTION

被引：0
|
作者：
BOHNSACK, U
HOPKE, HU
机构：
来源：
FLEISCHWIRTSCHAFT | 1990年 / 70卷 / 07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：786 / 788
页数：3
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