FOOD PLANTS AS SOURCE OF INFECTION DURING PRODUCTION OF PERISHABLE FOOD-PRODUCTS

被引：0
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作者：
LIPPERT, KD
机构：
来源：
FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1989年 / 91卷 / 14期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：605 / 608
页数：4
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