METHOD FOR DETERMINING ACTIVITY OF MICRO-ORGANISMS IN CANNED FOODS USING AN ENZYME REACTION

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作者：

NAYDENOV.LP

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来源：

FOOD MANUFACTURE | 1967年 / 42卷 / 10期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：56 / &

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