REDUCTION OF NITRITE QUANTITY IN THE PRODUCTION OF COOKED AND SMOKED PERISHABLE SALTED MEATS

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作者：

GAKEV, A

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来源：

INDUSTRIE ALIMENTARI | 1981年 / 20卷 / 10期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：744 / 744

页数：1

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