INFLUENCE OF WATER COMPOSITION, EXTRACTION PROCEDURES, AND HOLDING TIME AND TEMPERATURE ON QUALITY OF COFFEE BEVERAGE

被引：0
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作者：
PANGBORN, RM
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1982年 / 15卷 / 03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：161 / 168
页数：8
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