EMULSION SCIENCE - A PART OF FUNDAMENTAL-STUDIES IN FOOD SCIENCE

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作者：
MATSUMOTO, S
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来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1987年 / 34卷 / 08期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：540 / 548
页数：9
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