Sous vide foods: conclusions of an ECFF Botulinum Working Party
- 作者G.W. Gould
- 卷第10卷
- 期第1期
- 印刷ISSN0956-7135
- 文件大小620.12KB
- 发表时间1999
- DOI10.1016/s0956-7135(98)00133-9
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