CHEMICAL-ANALYSIS AND SENSORY EVALUATION OF THE QUALITY OF COOKED, SMOKED AND RAW SAUSAGE

被引：0
|
作者：
SOLNZEWA, GL
SOBJANINA, AA
CHRAPUNKOWA, OW
机构：
来源：
FLEISCH | 1980年 / 34卷 / 07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：139 / 139
页数：1
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