MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES OF BRUISED MEAT

被引：5

作者：

GILL, CO

HARRISON, JCL

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 07期

关键词：

D O I：

10.4315/0362-028X-45.7.646

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：646 / 649

页数：4

共 15 条

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[8] BRUISED TISSUE .2. DETERMINATION OF THE AGE OF A BRUISE [J].

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