DETERMINATION OF MAJOR AND MINOR CONSTITUENTS IN MILK POWDERS AND CHEESE BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

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作者：

FRANKHUIZEN, R

VANDERVEEN, NG

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来源：

NETHERLANDS MILK AND DAIRY JOURNAL | 1985年 / 39卷 / 04期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：191 / 207

页数：17

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