CRITICISM OF MEAT AND MEAT-PRODUCTS

被引：0

作者：

HAMM, R

机构：

来源：

FLEISCHWIRTSCHAFT | 1980年 / 60卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1630 / &

共 50 条

[21] RESIDUES IN MEAT AND MEAT-PRODUCTS
POTTHAST, K
FLEISCHWIRTSCHAFT, 1992, 72 (12): : 1654 - 1656
[22] REPORT ON MEAT AND MEAT-PRODUCTS
ELLIS, RL
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[23] REPORT ON MEAT AND MEAT-PRODUCTS
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[24] MEAT-PRODUCTS
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[25] COMMISSIONING AND LABELING OF MEAT AND MEAT-PRODUCTS
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[26] RATIONALIZING THE EXAMINATION OF MEAT AND MEAT-PRODUCTS
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[27] EXPORT TRADE IN MEAT AND MEAT-PRODUCTS
不详
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[28] TURKEY MEAT AND TURKEY MEAT-PRODUCTS
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[29] MICROBIOLOGICAL CRITERIA FOR MEAT AND MEAT-PRODUCTS
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JOURNAL OF APPLIED BACTERIOLOGY, 1987, 63 (06): : R5 - R5
[30] WATER IN THE PROCESSING OF MEAT AND MEAT-PRODUCTS
PRANDL, O
ZENTRALBLATT FUR BAKTERIOLOGIE MIKROBIOLOGIE UND HYGIENE SERIE B-UMWELTHYGIENE KRANKENHAUSHYGIENE ARBEITSHYGIENE PRAVENTIVE MEDIZIN, 1980, 172 (1-3): : 105 - 113