HISTOLOGICAL CHANGES INDUCED IN FRUITS AND VEGETABLES BY PROCESSING

被引：0
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作者：
WEIER, TE
STOCKING, CR
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来源：
ADVANCES IN FOOD RESEARCH | 1949年 / 2卷
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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：297 / 342
页数：46
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