Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry

标题
Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 35, Issue 5, Pages 372-382
出版商
Wiley
发表日期
2012-07-11
DOI
10.1111/j.1745-4557.2012.00456.x

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