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THE QUALITY OF SMOKED HAM AS AFFECTED BY ADDING ANTIBIOTIC AND FAT TO THE DIET AND PHOSPHATE TO THE CURE .1. COOKING LOSSES, PALATABILITY, SEPARABLE FAT, AND SHEAR VALUES
被引:0
|作者:
MAHON, P
HOGUE, D
LEEKING, P
LIM, E
FENTON, F
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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:265 / 272
页数:8
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