THE USE OF MODIFIERS IN CHOCOLATE TO RETARD FAT BLOOM

被引：0

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作者：

EASTON, NR

KELLY, DJ

BARTRON, LR

CROSS, ST

GRIFFIN, WC

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来源：

FOOD TECHNOLOGY | 1952年 / 6卷 / 01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：21 / 25

页数：5

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