Use of carbon dioxide and nitrogen in the grinding of sausage meat

被引：0
|
作者：
Stiebing, A
Honnef, S
Pohl, O
机构：
来源：
FLEISCHWIRTSCHAFT | 1997年 / 77卷 / 04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：349 / 351
页数：3
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