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

被引：0
|
作者：
LEGOWSKI, H
BJARNO, OC
机构：
来源：
FLEISCHWIRTSCHAFT | 1981年 / 61卷 / 10期
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D O I：
暂无
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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