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

被引：0
|
作者：
REICHERT, JE
机构：
来源：
AFINIDAD | 1977年 / 34卷 / 351期
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
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页码：604 / 614
页数：11
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