STUNNING AND BLEEDING OUT TECHNOLOGY TO IMPROVE MEAT QUALITY

被引：0
|
作者：
TROEGER, K
WOLTERSDORF, W
机构：
来源：
FLEISCHWIRTSCHAFT | 1987年 / 67卷 / 01期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：34 / &
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