DEVELOPMENTS IN MEASUREMENT OF RHEOLOGICAL PROPERTIES OF FOOD DISPERSIONS

被引：0
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作者：
RAO, MA
机构：
来源：
FOOD PROPERTIES AND COMPUTER-AIDED ENGINEERING OF FOOD PROCESSING SYSTEMS | 1989年 / 168卷
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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：317 / 319
页数：3
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