普通高等教育“十二五”规划教材·畜产食品加工学

中国轻工业出版社

本书在重点介绍乳与乳制品、肉与肉制品、蛋与蛋制品等畜产食品加工技术原理及加工工艺的基础上,着重对畜产食品的质量安全存在的影响因素、畜产食品质量安全控制体系和畜产食品质量安全控制案例等方面做了较为系统的介绍。
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Additional Information

Publisher
中国轻工业出版社
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Published on
Jan 1, 2014
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Pages
528
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ISBN
9787501994175
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Language
Chinese
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Genres
Technology & Engineering / General
Technology & Engineering / Industrial Technology
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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