EFFECT OF FREEZING STORAGE AT 20-DEGREES-C AND COOKING METHODS ON SOME LIPID FRACTIONS OF LAMB MEAT

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作者：

RAMADAN, AAS

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NAHRUNG-FOOD | 1986年 / 30卷 / 06期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：633 / 637

页数：5

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