BACILLUS AS SPOILAGE ORGANISMS IN CANNED FOODS

被引：0

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作者：

JANSEN, E

ASCHEHOUG, V

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来源：

FOOD RESEARCH | 1951年 / 16卷 / 05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：457 / 461

页数：5

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