CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK

被引:0
作者
MACKEY, AO
OLIVER, AW
FANG, SC
机构
来源
FOOD RESEARCH | 1952年 / 17卷 / 05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:409 / 418
页数:10
相关论文
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