SHELF-LIFE STUDIES ON SOY-WHEY YOGURT - A COMBINED SENSORY, CHEMICAL AND MICROBIOLOGICAL APPROACH

被引：0
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作者：
VARGAS, LHM
REDDY, KV
DASILVA, RSF
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来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1989年 / 22卷 / 03期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：133 / 137
页数：5
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