UTILIZATION OF DAIRY-PRODUCTS INGREDIENTS IN BAKERY PRODUCTS

被引：0

作者：

MANN, EJ

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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：9 / 10

页数：2

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[31] ANALYZING DAIRY-PRODUCTS
ARNOLD, R
[J]. PHOTONICS SPECTRA, 1995, 29 (08) : 72 - 72
[32] FUNCTIONALITY OF DAIRY-PRODUCTS
ZADOW, JG
[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1986, 41 (04) : 96 - 99
[33] DAIRY-PRODUCTS - TECHNOLOGY
BANKS, W
[J]. JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY, 1993, 46 (03): : 83 - 86
[34] PACKING DAIRY-PRODUCTS
不详
[J]. DAIRY INDUSTRIES INTERNATIONAL, 1991, 56 (12) : 29 - 29
[35] REPORT ON DAIRY-PRODUCTS
WEIK, RW
[J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1979, 62 (02): : 348 - 349
[36] REFRIGERATION OF DAIRY-PRODUCTS
不详
[J]. LATTE, 1981, 6 (04): : 244 - 250
[37] RECOMBINED DAIRY-PRODUCTS
KIESEKER, FG
[J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1982, 37 (04) : 132 - 135
[38] REPORT ON DAIRY-PRODUCTS
WEIK, RW
[J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1980, 63 (02): : 238 - 239
[39] DAIRY-PRODUCTS - SUMMARY
COWAN, JC
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 396 - 396
[40] NEW DAIRY-PRODUCTS
YOUNG, JO
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (11): : 688 - &