MEASURING THE BREAKAGE SUSCEPTIBILITY OF SOYBEANS

被引：0
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作者：
MILLER, BS
HUGHES, JW
POMERANZ, Y
BOOTH, GD
机构：
来源：
CEREAL FOODS WORLD | 1981年 / 26卷 / 04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：174 / 177
页数：4
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