INVESTIGATION OF COOKED HAM AND OTHER PORK PRODUCTS . PHOSPHATIZING AND HUMIDIFICATION

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作者：
KUFFERAT.J
MOTQUIN, A
POUPLARD, L
VERHEYDE.F
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REVISTA PORTUGESA DE QUIMICA | 1968年 / 10卷 / 01期
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O6 [化学];
学科分类号：
0703 ;
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页码：24 / &
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