BONE DARKENING IN FROZEN CHICKEN BROILERS AND DUCKLINGS

被引：0

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作者：

HATCH, V

STADELMA.WJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 06期

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D O I：

10.1111/j.1365-2621.1972.tb03685.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：850 / &

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