AIDS PRODUCT FORMULATION . SPECIAL INGREDIENTS AND PROCESSING TECHNIQUES CREATE NEW PRODUCTS, IMPROVE QUALITY AND REDUCE COSTS

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作者：

TRAUBERM.L

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FOOD ENGINEERING | 1970年 / 42卷 / 02期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：105 / &

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[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1992, 39 (11): : 1050 - 1055
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[J]. FOOD ENGINEERING, 1967, 39 (08): : 82 - &