THE AROMA OF SMOKED MEAT-PRODUCTS .3. INFLUENCE OF HEAT-TREATMENT ON THE SMOKED AROMA

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作者：

GUDASZEWSKI, T

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FLEISCHWIRTSCHAFT | 1988年 / 68卷 / 12期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：1567 / 1569

页数：3

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