COMBINED EFFECTS OF SORBIC ACID AND OTHER INHIBITORY FACTORS IN CURED MEAT-PRODUCTS

被引：0

作者：

BUSTA, FF

机构：

来源：

FOOD TECHNOLOGY IN AUSTRALIA | 1982年 / 34卷 / 11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：

引用

页码：529 / 532

页数：4

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