CHICKEN FLAVOR - SEPARATION AND CONCENTRATION OF ITS VOLATILE COMPONENTS FROM BROTH

被引：0
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作者：
BOUTHILET, RJ
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来源：
FOOD RESEARCH | 1950年 / 15卷 / 04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：322 / 325
页数：4
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