NUTRITION AND CATERING .3. NUTRIENT LOSSES IN COOK-FREEZE AND COOK-CHILL CATERING

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作者：
HUNT, C
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来源：
HUMAN NUTRITION-APPLIED NUTRITION | 1984年 / 38A卷 / 01期
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中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
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100403 ;
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页码：50 / 59
页数：10
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