REDUCTION OF ENERGY CONTENT OF FOODS USING FAT SUBSTITUTES AND FILLERS

被引：0
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作者：
NIEDERAUER, T
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来源：
ALIMENTA | 1995年 / 34卷 / 02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：23 / 28
页数：6
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