EFFECT OF CHILLING, FREEZING, THAWING AND COOKING ON PIGEON CARCASSES

被引：0
|
作者：
KESHRI, RC
SHARMA, N
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1989年 / 26卷 / 06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：329 / 331
页数：3
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