THE SOURCE OF BACTERIA IN PROCESSING AND THEIR SIGNIFICANCE IN FROZEN VEGETABLES

被引：0

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作者：

HUCKER, GJ

BROOKS, RF

EMERY, AJ

机构：

来源：

FOOD TECHNOLOGY | 1952年 / 6卷 / 04期

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：147 / 155

页数：9

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