THE ROLE OF FOOD LABS IN THE DEVELOPMENT OF NEW FLAVORS, TEXTURES AND PRODUCTS

被引：0

作者：

Tulsi, Bernard ^{[1
]}

机构：

[1] Newark,DE, United States

来源：

Lab Manager | 2010年 / 5卷 / 03期

关键词：

Compendex;

D O I：

暂无

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学科分类号：

摘要：

引用

页码：64 / 71

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[31] WHATS NEW WITH YOGURT FRUITS AND FLAVORS AND OTHER CULTURED PRODUCTS
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