MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAMS

被引:0
作者
LUCKE, FK
机构
来源
FLEISCHWIRTSCHAFT | 1986年 / 66卷 / 03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:302 / 309
页数:8
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