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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中图分类号
TS2 [食品工业];
学科分类号
0832 ;
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页码:1950 / &
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