HIGHER FATTY-ACID COMPOSITION OF SOME TYPES OF CHEESE CONSUMED IN BELGIUM

被引：0
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作者：
VANBELLE, M
VERVACK, W
FOULON, M
机构：
来源：
LAIT | 1978年 / 58卷 / 575-期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：246 / 260
页数：15
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