CHEMICAL COMPOSITION OF RAW, PRECOOKED, AND CANNED TUNA .1. CORE SAMPLING METHODS

被引：0

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作者：

CARLSON, CJ

THURSTON, CE

STANSBY, ME

机构：

来源：

FOOD TECHNOLOGY | 1960年 / 14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：477 / 479

页数：3

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