EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT .2. BEEF

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作者：

CAUSEY, K

HAUSRATH, ME

RAMSTAD, PE

FENTON, F

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来源：

FOOD RESEARCH | 1950年 / 15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：249 / 255

页数：7

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