EFFECT OF PHYSICAL ATTRIBUTES OF ROBUSTA COFFEE ON PHOSPHINE RESIDUE

被引：0
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作者：
RANGASWAMY, JR
机构：
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1993年 / 26卷 / 03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：210 / 214
页数：5
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