NEW PROCESSES IMPROVE FOOD QUALITY, YIELDS, HELP ENERGY EFFICIENCY, LABOR UTILIZATION

被引：0
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作者：
FROST, HC
机构：
来源：
FOOD PRODUCT DEVELOPMENT | 1980年 / 14卷 / 04期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：40 / &
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