CONTROL OF THE BOTULISM HAZARD IN HOT-SMOKED TROUT AND MACKEREL

被引：0
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作者：
CANN, DC
TAYLOR, LY
机构：
来源：
JOURNAL OF FOOD TECHNOLOGY | 1979年 / 14卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：123 / 129
页数：7
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