STEP-BY-STEP COOKING AS A MEANS FOR IMPROVEMENT OF QUALITY OF MEAT-PRODUCTS

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作者：

REICHERT, JE

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来源：

AFINIDAD | 1977年 / 34卷 / 351期

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中图分类号：

O6 [化学];

学科分类号：

0703 ;

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页码：604 / 614

页数：11

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