PROXIMAL COMPOSITION AND FAT TYPE OF 3 POPULAR TAKE-AWAY MEALS

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作者：
HUNT, C
BURN, P
ADAMCZUK, ZC
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来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1987年 / 22卷 / 06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：669 / 675
页数：7
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