QUALITY AND PHYSICAL COMPOSITION OF VARIOUS CUTS OF RAW AND COOKED PORK

被引：0
|
作者：
BATCHER, OM
GILPIN, GL
DAWSON, EH
EISEN, JN
机构：
来源：
FOOD TECHNOLOGY | 1962年 / 16卷 / 04期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：104 / &
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