THE EFFECT OF VARIOUS GRINDING AND FILLING TECHNIQUES ON QUALITY PARAMETERS IN BRUHWURST

被引：0
|
作者：
KLETTNER, PG
AMBROSIADIS, J
机构：
来源：
FLEISCHWIRTSCHAFT | 1980年 / 60卷 / 11期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：1950 / &
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