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

被引：0
|
作者：
HAMM, R
机构：
来源：
FLEISCHWIRTSCHAFT | 1982年 / 62卷 / 03期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：241 / 241
页数：1
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