EFFECT OF RATE OF FREEZING ON BACTERIAL CONTENT OF FROZEN VEGETABLES

被引：0

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作者：

VANESELTINE, WP

NELLIS, LF

LEE, FA

HUCKER, GJ

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来源：

FOOD RESEARCH | 1948年 / 13卷 / 04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：271 / 280

页数：10

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