PROCESS CRITERIA OF COLD SHORTENING IN BEEF AND METHODS TO PREVENT IT

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作者：

KUNIS, J

SPECHT, H

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来源：

NAHRUNG-FOOD | 1988年 / 32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：433 / 438

页数：6

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