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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