TIME-TEMPERATURE PATTERNS DURING DEEP FAT FRYING OF CHICKEN PARTS AND THEIR RELATION TO SURVIVAL OF SALMONELLA

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作者：
MABEE, MS
MOUNTNEY, GJ
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来源：
FOOD TECHNOLOGY | 1970年 / 24卷 / 07期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：808 / &
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