TIME, TEMPERATURE AND QUALITY-CONTROL FROM PERSPECTIVE OF FROZEN FOODS MANUFACTURERS - DEVELOPMENTAL FACTORS

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作者：

SANDERSONWALKER, M

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来源：

LEBENSMITTEL INDUSTRIE | 1978年 / 25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：470 / 471

页数：2

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