EXAMINATION OF COMPOSITION OF KASSELER (CURED, SMOKED LOIN OF PORK), RAW AND COOKED

被引：0
|
作者：
BINZEL, R
HADLOK, R
HOSPER, W
机构：
来源：
FLEISCHWIRTSCHAFT | 1978年 / 58卷 / 09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：1469 / 1480
页数：12
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