INFLUENCE OF PROCESSING TIME AND TEMPERATURE IN THE CUTTER ON THE WATER BINDING-CAPACITY OF THE MEAT IN BRUHWURST

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作者：

PUOLANNE, E

RUUSUNEN, M

KUKKONEN, E

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来源：

FLEISCHWIRTSCHAFT | 1983年 / 63卷 / 05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：915 / 916

页数：2

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