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

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|

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;

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页码：64 / 71

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