USING THE SUPER-SCAN FOR THE QUICK ANALYSIS OF FAT, PROTEIN AND MOISTURE IN MEAT AND SAUSAGE PROCESSING

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作者：

LEGOWSKI, H

BJARNO, OC

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来源：

FLEISCHWIRTSCHAFT | 1981年 / 61卷 / 10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：1493 / &

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