PROCESSING OF JAMUN (SYZYGIUM-CUMINI LINN) FRUIT INTO A READY TO SERVE BEVERAGE

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作者：
KHURDIYA, DS
ROY, SK
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来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1985年 / 22卷 / 01期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：27 / 30
页数：4
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