COOLING AND THERMIZATION AS A MEAN TO EXTEND THE KEEPING QUALITY OF RAW-MILK

被引：0
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作者：
STADHOUDERS, J
机构：
来源：
KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE | 1982年 / 34卷 / 01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 ;
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页码：19 / 28
页数：10
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