SOME ORGANOLEPTIC STUDIES ON BAKERY PRODUCTS

被引：3

作者：

COPPOCK, JBM

HULSE, JH

TODD, JP

URIE, A

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740031001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：433 / 441

页数：9

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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1975, 52 (02) : A127 - A127
[2] UPON THE OLIGOELEMENTS CONTENT OF SOME BAKERY PRODUCTS
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[6] BAKERY PRODUCTS
不详
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[8] LACTOSE IN BAKERY PRODUCTS
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[J]. BAKERS DIGEST, 1977, 51 (01): : 21 - &
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[10] ADDITIVES FOR BAKERY PRODUCTS
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[J]. FETTE SEIFEN ANSTRICHMITTEL, 1979, 81 (10): : 408 - 411