EFFECT OF STORAGE CONDITIONS ON LOSS OF COLOR AND FREE SULFHYDRYL GROUPS IN CURED MEAT

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作者：

ERDMAN, AM

WATTS, BM

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来源：

FOOD TECHNOLOGY | 1956年 / 10卷 / 12期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：21 / 21

页数：1

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