QUALITY AND NUTRITIVE PROPERTIES OF DIFFERENT TYPES OF COMMERCIALLY CURED HAMS .1. CURING METHODS AND CHEMICAL COMPOSITION

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作者：
FIELDS, MD
DUNKER, CF
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来源：
FOOD TECHNOLOGY | 1952年 / 6卷 / 09期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：329 / 333
页数：5
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