PHOSPHOLIPID CHANGES IN THE COURSE OF BEEF MEAT STORING AT 4-DEGREES-C

被引：0
作者：
RAUCH, P
KAS, J
机构：
来源：
NAHRUNG-FOOD | 1983年 / 27卷 / 10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：939 / 944
页数：6
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