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ArticleJ-GLOBAL ID:200902000162766220整理番号:90A0918231

The loss of erythorbic acid in minced meat on storage at refrigerated and freezing temperatures.

挽肉中のエリソルビン酸の冷蔵温度と冷凍温度での保存中の減少

著者:PERRYMAN D L、NASSIF W S(New South Wales Dep. Health, New South Wales)、CAIRNCROSS K D(Macquarie Univ., New South Wales)
資料名:J Assoc Public Anal 巻:27 号:4 ページ:127-129
発行年:1989年12月
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