HOT-BONING OR THE RENAISSANCE OF THE HOT CUTTING OF MEAT

被引：0

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作者：

HAMM, R

机构：

来源：

FLEISCHWIRTSCHAFT | 1982年 / 62卷 / 03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：241 / 241

页数：1

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