THE EFFECT OF HEAT-TREATMENT OF ULTRAFILTERED MILK ON ITS COAGULATION PROPERTIES

被引：0
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作者：
SHARMA, SK
HILL, AR
GOFF, HD
机构：
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1990年 / 45卷 / 07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：432 / 435
页数：4
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