GUIDELINES FOR NUTRIENT COMPOSITION OF PROCESSED FOODS

被引：0
|
作者：
SENTI, FR
机构：
来源：
CEREAL SCIENCE TODAY | 1971年 / 16卷 / 09期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：304 / &
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