EFFECT OF COMMERCIAL CURING, SMOKING, STORAGE, AND COOKING OPERATIONS UPON VITAMIN CONTENT OF PORK HAMS

被引：0

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作者：

RICE, EE

BEUK, JF

FRIED, JF

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来源：

FOOD RESEARCH | 1947年 / 12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：239 / 246

页数：8

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