FISH REDUCTION PROCESS - RELATION OF YIELDS AND QUALITY OF PRODUCTS TO FRESHNESS OF RAW MATERIAL

被引：6
|
作者：
LASSEN, S
BACON, EK
DUNN, HJ
机构：
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1951年 / 43卷 / 09期
关键词：
D O I：
10.1021/ie50501a033
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：2082 / 2087
页数：6
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