THE USE OF MODIFIERS IN CHOCOLATE TO RETARD FAT BLOOM

被引：0
|
作者：
EASTON, NR
KELLY, DJ
BARTRON, LR
CROSS, ST
GRIFFIN, WC
机构：
来源：
FOOD TECHNOLOGY | 1952年 / 6卷 / 01期
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D O I：
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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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