共 50 条
- [1] Current information from the International Meat Research committee - Microbiology of meat and meat products FLEISCHWIRTSCHAFT, 2005, 85 (03): : 108 - 110
- [2] Current information from the international meat research FLEISCHWIRTSCHAFT, 2006, 86 (10): : 100 - 102
- [3] Current information from the international meat research FLEISCHWIRTSCHAFT, 2005, 85 (08): : 90 - 93
- [4] Current information from international meat research FLEISCHWIRTSCHAFT, 2007, 87 (02): : 86 - 89
- [5] Current information from the international meat research FLEISCHWIRTSCHAFT, 2007, 87 (01): : 80 - 83
- [6] Current information from international meat research FLEISCHWIRTSCHAFT, 2006, 86 (09): : 120 - 122
- [7] Current information from international meat research FLEISCHWIRTSCHAFT, 2007, 87 (04): : 198 - 201
- [8] Current information from international meat research FLEISCHWIRTSCHAFT, 2006, 86 (08): : 84 - 87
- [9] Current information from the international meat research FLEISCHWIRTSCHAFT, 2006, 86 (12): : 90 - 92
- [10] Current information from the international meat research FLEISCHWIRTSCHAFT, 2006, 86 (02): : A88 - A90