RETENTION OF VITAMINS-B AFTER LARGE-SCALE COOKING OF MEAT .1. SUITABILITY OF LEFT AND RIGHT MUSCLES FOR RETENTION STUDIES

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作者：

COVER, S

DILSAVER, EM

HAYS, RM

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FOOD RESEARCH | 1948年 / 13卷 / 06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：472 / 474

页数：3

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