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

被引：0
|
作者：
GAKEV, A
机构：
来源：
INDUSTRIE ALIMENTARI | 1981年 / 20卷 / 10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：744 / 744
页数：1
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