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

被引：0
|
作者：
HUCKER, GJ
BROOKS, RF
EMERY, AJ
机构：
来源：
FOOD TECHNOLOGY | 1952年 / 6卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：147 / 155
页数：9
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