ULTRAFILTRATION IN CHEESE TECHNOLOGY - EFFECT ON THE NUTRITIONAL-VALUE OF CHEESE

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作者：

PERI, C

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来源：

LATTE | 1981年 / 6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：435 / 435

页数：1

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