FEASIBILITY OF INCORPORATION OF PARTIALLY DEODOURISED FISH MEAT IN EXTRUSION COOKED PRODUCTS

被引：0
|
作者：
VENUGOPAL, V
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1987年 / 24卷 / 03期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：147 / 148
页数：2
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