SELECTING PROCESSING PORK ON BASIS OF ITS PH-VALUE

被引：0

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作者：

MOJTO, J

JEDLICKA, J

PALENIK, S

机构：

来源：

FLEISCHWIRTSCHAFT | 1978年 / 58卷 / 10期

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：1709 / 1710

页数：2

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