Assessment of the previous heat treatment given to meat products in the temperature range 40-90℃. Part 1: Soluble nitrogen analysis

• PARSONS S. E.

収録刊行物

• J. Food Technol.

  J. Food Technol. 21 117-122, 1986

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• CRID: 1571698601605592448
• NII論文ID: 80002984327
• NII書誌ID: AA00698303
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